2. Remove the pan from the oven and carefully adjust the oven rack to the
middle position. Stir in the sherry with a wooden spoon to deglaze the pan
and add the mussels in an even layer. Return the pan to the oven and set
to Steam at 210°F for 20 minutes until mussels have fully opened. Start
checking the mussels at 15 minutes. Discard any mussels that have not
opened.
3. Serve immediately.
Nutritional information per serving:
Calories 287 (52% from fat) • carb. 9g • pro. 21g
• fat 16g • sat. fat 5g • chol. 58mg • sod. 698mg
• calc. 43mg • fiber 1g
Chermoula Shrimp
A North African–style pesto, this is a perfect accompaniment for most seafood,
especially shrimp and salmon, but is also delicious tossed with
steamed or roasted potatoes.
Active Time: 20 minutes Total Time: 30 minutes
Makes about 4 servings
Chermoula:
¾
cup fresh cilantro, stems discarded
½
cup fresh parsley, stems discarded
2
garlic cloves, peeled
½
teaspoon grated lemon zest
½
teaspoon kosher salt
½
teaspoon paprika
¼
teaspoon ground cumin
¼
teaspoon freshly ground black pepper
pinch cayenne
2
tablespoons fresh lemon juice
2 to 4 tablespoons extra virgin olive oil
Shrimp:
1
pound large shrimp, peeled and deveined
1
teaspoon olive oil
pinch kosher salt
pinch freshly ground black pepper
1. Put all ingredients for the chermoula, except the olive oil, in a mini chopper,
or a food processor fitted with the metal chopping blade. Pulse until roughly
chopped, about 8 to 10 times, scraping as needed. While continuously
processing, gradually add the oil through the hole in the top of the lid,
processing until desired consistency is reached – use less oil if you want a
chunkier pesto-like sauce, or more if you want it thinner. Taste and adjust
the seasonings to your liking. Cover and reserve to allow flavors to meld.
2. Prepare the shrimp and fit the broiling/steaming rack into the baking pan.
Put the shrimp, oil, salt and pepper in a mixing bowl and toss to combine.
Divide the shrimp among 5 skewers and place the skewers on top of the
broiling/steaming rack. Put the rack in the upper broil position. Put the
tray on the rack and leave the oven door slightly open. Set to Broil for 10
minutes, or until the shrimp are fully opaque.
3. Transfer the shrimp to a platter and drizzle the chermoula over the top.
Note:
If using wooden skewers, soak them in water for at least a half-hour
prior to using.
Nutritional information per serving:
Calories 200 (47% from fat) • carb. 3g • pro. 24g
• fat 10g • sat. fat 1g • chol. 171mg • sod. 372mg
• calc. 78mg • fiber 1g
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