10-Minute Chermoula Shrimp with Spring Vegetables

Name: 10-Minute Chermoula Shrimp with Spring Vegetables
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: African
Ingredients: 5 tablespoons (75 ml) extra-virgin olive oil; 1 cup (30 g) cilantro leaves and tender stems, finely chopped; 1 cup (30 g) flat-leaf parsley leaves and tender stems, finely chopped; 3 large cloves garlic, minced; 2 tablespoons (30 ml) fresh lemon juice; 2 teaspoons sweet paprika; 2 teaspoons ground cumin; 1 tablespoon (15 ml) tomato paste; 1 1/2 teaspoons (about 6 g) Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight; 12 ounces (340 g) green beans, trimmed and halved crosswise (about 4 cups halved); 12 ounces (340 g) asparagus, trimmed and cut into 2-inch pieces (about 4 cups halved); 1 pound (454 g) peeled and deveined large (31–35 per pound) shrimp; 1 1/2 cups frozen peas (8 ounces; 227 g); Freshly ground black pepper; 1 teaspoon finely grated lemon zest (optional); Cooked rice, for serving; Lemon wedges, for serving; Harissa, for serving (optional)

Total time: 15 min
servings: 4 servings
Dish type: Main dish

Contains crustaceansPescatarianPork-freeAlcohol-freeGluten-freeLactose-freeHalal : to verify

Prep

5 min

Cook

10 min

Total time

15 min

Ingredients

servings

5 c. à soupe (75 ml) extra-virgin olive oil
1 tasse (30 g) cilantro leaves and tender stems, finely chopped
1 tasse (30 g) flat-leaf parsley leaves and tender stems, finely chopped
3 large cloves garlic, minced
2 c. à soupe (30 ml) fresh lemon juice
2 c. à café sweet paprika
2 c. à café ground cumin
1 c. à soupe (15 ml) tomato paste
1 1/2 teaspoons (about 6 g) Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight
12 ounces (340 g) green beans, trimmed and halved crosswise (about 4 cups halved)
12 ounces (340 g) asparagus, trimmed and cut into 2-inch pieces (about 4 cups halved)
1 lb (454 g) peeled and deveined large (31–35 per pound) shrimp
1 1/2 cups frozen peas (8 ounces; 227 g)
Freshly ground black pepper
1 c. à café finely grated lemon zest (optional)
Cooked rice, for serving
Lemon wedges, for serving
Harissa, for serving (optional)

Method

1
In a large stainless steel skillet, whisk olive oil, cilantro, parsley, garlic, lemon juice, paprika, cumin, tomato paste, and salt until combined.
2
Cook over medium heat, stirring constantly, until herbs are fragrant and oil turns deep red, about 2 minutes.
3
Add green beans and asparagus to skillet and toss to coat thoroughly. Cook, covered, until vegetables are crisp-tender, 6 to 7 minutes, stirring once halfway through.
4
Remove lid and stir in shrimp and peas. Cook over medium-high heat until shrimp are just opaque and peas are tender, about 3 minutes.
5
Off heat, season with pepper and additional salt to taste. Top with lemon zest. Serve over rice with lemon wedges and harissa on the side, if using.

Nutrition

calories: 528 kcal
fatContent: 21 g
fiberContent: 12 g
sugarContent: 9 g
sodiumContent: 1718 mg
proteinContent: 36 g
cholesterolContent: 239 mg
carbohydrateContent: 57 g
saturatedFatContent: 3 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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