10-Minute Chermoula Shrimp with Spring Vegetables

Ingredients

For 4 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. 1.In a large stainless steel skillet, whisk olive oil, cilantro, parsley, garlic, lemon juice, paprika, cumin, tomato paste, and salt until combined.
2. 2.Cook over medium heat, stirring constantly, until herbs are fragrant and oil turns deep red, about 2 minutes.
3. 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. 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. 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.