Tangerine Shrimps of Morocco

Tangerine Shrimps of Morocco

(A fabulous shrimp starter with sweet pungent earthy flavors of corn husks, saffron and harissa spice)

Things you need

2 lbs.           Jumbo Shrimps or Prawns, picked fresh

½                  Tangerine, sliced with skin on

                    Oil to brush spring form

For the marinade:

3 tbsp.         Harissa paste

2 tbsp.         Ajvar paste                .

2 tbsp.         Tangerine juice, freshly squeezed

2 tbsp          Date Syrup or Brown Sugar

1 pinch        Saffron, pulverized & soaked in 2 tbsp. milk

3 tbsp.         Butter

                   Salt and Black Pepper to taste 

Prepare shrimps and the marinade

  • Rinse shrimps in cold water and devein. Leave the tail on or remove
  • Whisk all the ingredients in a bowl and season with salt and black pepper
  • Mix well and allow the shrimps to rest for 15-30 minutes
  • Meanwhile, soak the corn husk in warm water for 20 minutes

Assemble a round pan

  •  Tight the spring form  pan and generously brush the base with the cooking oil
  •  Fold the corn husk tightly around the inner circle and the bottom of the pan
  •  Arrange the shrimps standing in circular over the corn husk
  •  Decorate orange slices over the shrimps for the tanginess to flow with heat
  •  Cover with the aluminum baking foil

Brush with butter and bake

  • Pre-heat oven at 400F and bake for 10-12 minutes in the middle rack
  • Remove the foil cover and baste with butter. Broil for a minute to give a char

 Plating in burnt corn husk

  •  Place the pan in a ready to serve dish and slowly loosen the spring form
  •  Release the base and gently lift the ring leaving the corn husk in the tray

Enjoy the happy faces around the cocktail table

Tools you need

  •  Springform baking pan
  •   Corn Husks, soaked in water 


 Recipe by : Quddus Mohammed

Page 8 of Book: "Home Cooking -Recipes for Multicultural Gatherings"

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