Moroccan cuisine · Fish & Seafood

Crevettes Pil Pil à la Marocaine

Shrimp sizzled in bubbling garlic oil with chili, cumin and cilantro, served straight in the clay dish.

Ingredients · for 4 servings

• 600 g shrimp (peeled, deveined)
• 6 cloves garlic
• 2 dried red chilies
• 1.5 tsp cumin
• 1 tsp paprika (sweet)
• 1 bunch fresh cilantro
• 1 lemon
• 120 ml olive oil
• Salt, pepper

Instructions

1. Rinse the shrimp with cold water, pat very thoroughly dry and season with salt, pepper and 1/2 tsp cumin.
2. Slice the garlic thinly, deseed the chilies and break into rings, and roughly chop the cilantro.
3. Warm the olive oil in a shallow clay dish or heavy pan over medium heat, add garlic and chili and let infuse for 2–3 min. until the garlic turns light golden — it must not brown.
4. Stir in the paprika and remaining cumin and immediately pull the pan off the heat so the spices don't burn.
5. Return the pan to the heat, add the shrimp in a single layer and cook for 2 min. per side over medium heat until they curl and turn pink outside while staying just barely translucent inside.
6. Drizzle with the juice of half a lemon, sprinkle with cilantro and serve sizzling with plenty of bread for scooping.