- Stand Mixer: For efficient mixing of ingredients in batters or marinades, such as those used in shrimp charmoula recipes; helps combine wet and dry components thoroughly without overmixing, saving preparation time.
- Blender: Suitable for pureeing fruits and vegetables, as well as making smooth mixtures or sauces that could enhance a dish's flavor profile, ideal for fresh herb purees.
- Food Processor: Handy for creating various ingredients in larger quantities; perfect for chopping herbs like those found in charmoula recipes and preparing fine or coarse pastes, sauces, or blends.
- Mortar and Pestle: Utilized to finely grind spices or herbs without losing their natural oils and essences, preserving maximum flavor impact for fresh ingredient mixes like charmoula seasoning.
- Digital Scale: Ensures precision in measuring dry ingredients or spices crucial for consistent recipe outcomes when preparing dishes such as shrimp charmoula.
1 pound large shrimp in shell (21 to 25 per pound), peeled, leaving tail fan attached, and deveined
3 large shallots, finely chopped (1 cup)
6 tablespoons extra-virgin olive oil, divided
1 small leek (white and pale green parts only), finely chopped
1 garlic clove, minced
1 fresh serrano chile (optional), seeded and finely chopped
1/4 teaspoon sweet paprika
1/8 teaspoon smoked paprika (optional)
1/8 teaspoon turmeric
1/2 teaspoon grated lemon zest
1/2 cup fresh lemon juice
2 teaspoons mild honey
2 tablespoons chopped flat-leaf parsley or cilantro
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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