One-Pot Chermoula Shrimp and Orzo
Traditionally used to season seafood and vegetables, chermoula is a Moroccan marinade made of herbs and spices like cilantro, parsley, paprika and cumin. In this one-pot recipe, the orzo cooks in a combination of chermoula and stock, so the orzo is seasoned all the way through. In the last few minutes of cooking, just stir the shrimp into the orzo to cook, and you have a quick and easy, yet exciting, dinner. Feel free to use a protein of your choice instead of shrimp, but adjust cook times accordingly. Also, consider making a big batch of chermoula and keep it in the fridge to use as a marinade, a dressing on salads, or a condiment for sandwiches.
- Total:
- Serves: 4 persons
Ingredients
- 2lemons
- 1cup finely chopped cilantro
- 1cup finely chopped flat leaf parsley
- ¼cup olive oil
- 3garlic cloves, peeled and finely chopped
- 2teaspoons paprika
- 1teaspoon ground cumin
- 1teaspoon fine sea salt, plus more to taste
- ½teaspoon granulated sugar
- 1tablespoon unsalted butter
- 1tablespoon olive oil
- 1cup orzo
- 1 ½cups vegetable stock
- ¾pound peeled and deveined medium to large shrimp, tails removed
Instructions
Step 1
Make the chermoula: Finely grate the zest from both lemons and set aside for serving, then, into a medium bowl, squeeze 2 tablespoons lemon juice. Stir in the cilantro, parsley, olive oil, garlic, paprika, cumin, salt and sugar and set aside until ready to use. (You can keep the chermoula in a sealed container in the fridge for up to 5 days.)Step 2
Prepare the orzo and shrimp: Heat the butter and olive oil in a large pot over medium-high until the butter is melted. Add the orzo and keep stirring until the orzo is lightly golden, about 3 minutes.Step 3
Add in the chermoula and stock and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo starts to soften, about 10 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of water to the pan.Step 4
Stir in the shrimp and cover the pot again until the shrimp and the orzo are both cooked through and most of the liquid has evaporated, 4 to 6 minutes more. Taste and adjust the seasoning with salt if necessary.Step 5
Serve immediately, topped with the grated lemon zest.