You need to upgrade your Flash player to view this site correctly.
Download Flash Player

Russell's Recipes

Skip Navigation

Previous Posts

Archives

RUSSELL'S RECIPES have been tested over the years in a notably inefficient kitchen. They have proven their reliability and can withstand late-arriving guests, mismatched cutlery, and requests for Coca-cola, beer, or iced tea.

Friday, September 19, 2014

MOROCCAN SPICED SHRIMP STEW

The kitchen is feeling feisty and spicy! With the addition of several new wonderful growers from all corners of France to the portfolio, we seem to be on a never-ending quest to strike harmonies with surprising food and wine combinations. 

MOROCCAN SPICED SHRIMP STEW
Notes: Refined, but super easy and quick to prepare!

Ingredients:
Olive oil
A large white onion, thinly sliced
2 crushed garlic cloves
A generous teaspoon of ground ginger (or two of grated ginger)
A generous teaspoon of turmeric
A cinnamon stick (ground cinnamon is too pungent)
A 400-gram or 14-ounce can of plum tomatoes (cut into small bits)
A pinch of salt
500 grams or 1+ pounds of shrimp (frozen de-shelled shrimp are excellent)
Either a 400-gram or 14-ounce can of chickpeas (drained and rinsed) or 500 grams of couscous (we prefer a health food store variety with dried flower petals, but a plain couscous is fine too)
Optional and to your taste: A teaspoon of dark honey
Salt and pepper to taste
Fresh cilantro
Toasted flaked almonds

Heat the olive oil in a large heavy pan over medium heat, add the sliced onion and gently cook with an occasional stir until the onion becomes translucent.
Add all the spices and the garlic and stir for a few minutes.
Add the tomatoes, a pinch of salt, and about a half a can of water. Cook over a low flame for about ten minutes with frequent stirring.
Add the fish or shrimp and simmer until cooked through.
Add the chickpeas if using, the optional honey, and season to taste with salt and pepper.
If serving with couscous, prepare according to directions on the packet.

To serve: Garnish the dish with an ample amount of fresh cilantro, and the toasted almonds.
(If using couscous, serve in a separate bowl).


We savored this stew with our go-to wine of the moment: Marginal from Terre des Chardons. This beautiful, biodynamic and mineral-laced blend of Syrah/Grenache from the Costières de Nîmes weaves wonderfully into the Moroccan spices and robust tomato flavors.