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Milk Street Bowtie Moroccan Harissa-Garlic Shrimp (Crevettes Pil Pil)

Moroccan Harissa-Garlic Shrimp (Crevettes Pil Pil)

4 to 6 Servings

30 minutes

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This stewy, spicy Moroccan shrimp dish is deeply rich and flavorful but astoundingly simple to make. The recipe is based on the version of crevettes pil pil that home cook Houda Mehdi demonstrated for us in her kitchen in Fes, Morocco. All of the elements—the warm spices, sweet-tart tomatoes, citrusy lemon and herbal cilantro—together are a delicious match for briny-sweet shrimp. The amount of olive oil—½ cup—may seem excessive, but that much is needed to gently oil-poach the shrimp, leaving them plump, tender and full of flavor. We find that salting the shrimp and letting them stand for about 15 minutes allows the seasoning to penetrate, so don’t bypass this step. Serve with warm flatbread for soaking up the sauce.

4 to 6

Servings

Tip

Don’t leave the heat on medium after adding the tomatoes and shrimp. Be sure to turn the burner down to low so the shrimp cook gently, and once they begin to turn opaque, remove the skillet from the heat. The shrimp will finish cooking with the residual heat trapped in the covered pan.

30 minutes

1 1/2 pounds extra-large shrimp (21/25 per pound), peeled (tails removed), deveined and patted dry
Kosher salt and ground black pepper
1/2 cup extra-virgin olive oil
6 medium garlic cloves, finely grated
2 tablespoons harissa paste
1 tablespoon sweet paprika
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
8 ounces (2 medium) ripe tomatoes, cored, seeded and chopped
3 tablespoons chopped fresh cilantro
2 tablespoons lemon juice, plus 1 lemon, thinly sliced
Ingredients
  • pounds extra-large shrimp (21/25 per pound), peeled (tails removed), deveined and patted dry

  • Kosher salt and ground black pepper

  • ½
  • 6

    medium garlic cloves, finely grated

  • 2

    tablespoons harissa paste

  • 1

    tablespoon sweet paprika

  • 1

    tablespoon ground cumin

  • 2

    teaspoons ground coriander

  • ½

    teaspoon ground turmeric

  • 8

    ounces (2 medium) ripe tomatoes, cored, seeded and chopped

  • 3

    tablespoons chopped fresh cilantro

  • 2

    tablespoons lemon juice, plus 1 lemon, thinly sliced

Directions

Moroccan Harissa-Garlic Shrimp (Crevettes Pil Pil)

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Reviews
David S.
July 17, 2022
Harissa Shrip
Easy, flavorful and healthy. Cut back on the garlic since there was already ample seasoning. Used A mild harissa paste which suited my family well. A winner.
Jim K.
July 16, 2022
Not Too Spicy Shrimp
Quick with great, rich but not too spicy flavor.
Michael F.

This recipe was great. I made it as written. Another winner! You guys are the BEST!