Moroccan Spice Shrimp or Lamb with Couscous |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Ingredients:
1 bay leaf |
1/4 cup(s) burgundy wine |
2 tablespoon(s) butter |
2 carrots, chopped |
2 stalk(s) celery, whole |
2 tablespoon(s) cinnamon |
1 teaspoon(s) cinnamon |
4 cloves garlic, minced |
1/3 cup(s) dried apricots, chopped |
1/4 cup(s) fresh basil, chopped |
1 green pepper, chopped |
1/3 teaspoon(s) ground ginger |
1 tablespoon(s) honey |
1/4 to 1/2 cup(s) honey |
1/4 teaspoon(s) italian seasoning |
2 tablespoon(s) olive oil |
1 onion, chopped |
3 1/2 cup(s) orange juice |
1/4 cup(s) raisins or cran-raisins |
10 ripe tomatoes |
1 1/2 pound(s) shrimp, whole or lamb, cubed |
2 tablespoon(s) tomato paste |
2 cup(s) uncooked couscous |
1 cup(s) water |
Directions:
1. Tomato Sauce:
2. Bring a pot of water to a boil. Have ready a large bowl of iced water.
3. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath.
4. Let rest until cool enough to handle, then remove peel and squeeze out seeds.
5. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
6. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes.
7. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning, cinnamon, honey and wine. Place bay leaf and whole celery stalks in pot.
8. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery. Set aside.
9. For Shrimp Moroccan Style:
10. Add shrimp directly to sauce and simmer until shrimp a just cooked. Serve over a bed of Orange Couscous (recipe below).
11. For Lamb Moroccan Style:
12. Cut Lamb into cubes, coat in flour and quickly sear on all sides to lock in juices. Put into tomato sauce about 1/2 hour before you are ready to serve and simmer the sauce. Serve over a bed of Orange Couscous.
13. For Orange Couscous:
14. Bring 3 cups orange juice to a boil in a small saucepan.
15. Stir in couscous and remove from heat, cover, and allow to stand for 5 minutes.
16. Heat remaining 1/2 cup orange juice in another saucepan. Add apricots, raisins, honey and cinnamon and ginger and saute for 2 or 3 minutes.
17. Combine couscous and fruit mixture and spoon into serving bowls and add Moroccan Spiced Lamb or Shrimp over top. Serve immediately.
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