The basic recipe for these quickly broiled shrimp is elastic, easily halved or scaled up. And the spice choices can vary. Here I have opted for ras el hanout, a complex North African blend that delivers modest peppery heat along with pungent elements of cumin, fenugreek and coriander, as well as the warm astringency of allspice and cloves. Harissa, a North African hot sauce, seasons the dip. Serve it as an appetizer or pair it with a grain like rice or farro, or a buttery tumble of fluffy couscous for a more substantial meal.
- Serves: 4 persons
- 1pound large shrimp, about 20, preferably Gulf, shelled and deveined
- ½teaspoon salt
- 1cup plain Greek-style yogurt
- 1tablespoon harissa paste, or to taste
- 1tablespoon finely minced cilantro leaves
- 2tablespoons ras el hanout (Moroccan spice blend)
- 2tablespoons unsalted butter, melted
- ½lemon, seeds removed
Step 1Place shrimp in a bowl and add the salt. Mix well and set aside 30 minutes. Meanwhile, stir the yogurt and mix in the harissa and cilantro. Transfer to a serving dish and set aside.
Step 2Heat broiler. Rinse and dry shrimp, place in a bowl and add the ras el hanout. Toss to mix thoroughly. Select a shallow baking dish that will hold the shrimp snugly in a single layer. Brush with a little of the butter. Arrange shrimp in the dish and brush with remaining butter. Broil close to the source of heat until shrimp are lightly browned and cooked through, 6 to 8 minutes. (Alternatively, the shrimp can be placed on soaked wooden skewers, about 3 shrimp per stick, and broiled or grilled over high heat, turning once.) Squeeze the lemon over the shrimp.
Step 3Serve as a cocktail snack directly from the dish with picks to skewer shrimp and harissa dip alongside.