Chermoula Shrimp, Hummus, Sangack Bread

[ts]
So, we had some golden yummus hummus around. We also crisped up some Persian sangack bread. Nice.



[ts]
But, what now? Is it possible to make this even better?

Chermoula Shrimp


[js]
I had been craving some Moroccan flavours and I remembered our chicken tagine with those oh-so-fragrant preserved lemons. We had some prawns aka shrimp in the fridge so I thought, why not these shrimp dressed with some charmoula goodness?



[ts]
So, we blended the chermoula ingredients together: garlic, preserved lemon, onion, chili peppers, sweet paprika, cumin, dried bay leaves, cilantro and parsley, and some olive oil.

I heated the chermoula in a pot, adding some sliced onions, tomatoes, potatoes and olives. I let the mixture cook a bit, waiting for the potatoes to be done, then added in the shrimp, olives and more cilantro.

Just writing about them now is making my salivary glands spring into action!

"Pizza"


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When I saw these three things together, I immediately thought of some sort of pizza with the Sangack bread as the crust, the hummus as the sauce, and the prawns as the topping. It was delicious!

Salad Bowl


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As I was happily munching along, I realized that I could use a little bit of freshness and greenness with my pizza. So I had TS do me a salad bowl with nice big leaves of lettuce. See?

Or, as a platter works too.

Any of these three configurations, with these three components -- chermoula shrimp, hummus, sangack bread

-- it's all yummy to me.

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Recipe

Chermoula Shrimp
adapted from Food Safari's Moroccan Chicken Tagine
Serves 6 to 8

2 cloves garlic, chopped
1/2 preserved lemon, rinsed and thinly sliced
2 onions, chopped
½ birds eye chilli
1 tbsp sweet paprika
1 tbsp ground cumin
1/4 cup tbsp chopped cilantro, stems and leaves
2 tbsp chopped fresh parsley
1/2 cup olive oil
2 bay leaves, torn in half
Salt

Process all ingredients together in a food processor until finely chopped and thoroughly combined. Can be stored in the refrigerator for up to seven days.

2 pounds prawns/shrimp
2 large potatoes, cut into wedges
1 onion, sliced
1 tomato, sliced
150g pitted green olives
1 bunch cilantro, chopped

In a pot, heat chermoula over medium heat. Add sliced onions, tomatoes and potatoes. Cook until potatoes are done. Add in prawns/shrimp and olives, stir, and let cook over medium until prawns have turned pink. Stir in fresh cilantro. Serve and enjoy!