Moroccan Shrimp with Spices

I love the food of Morocco. I’d quite happily take a noshing tour of Morocco. In addition to finding the time and money to travel, however, I have a big problem. I seem to have a great knack for attracting trouble at airports outside of my home country. Considering fourteen rolls of film nearly got me shot or arrested once, and I got my own armed escort once because of a letter opener I’d pretty much forgotten I even had, I think that I’ll just have to avoid much travel. Or perhaps I’ll be okay as long as I stay away from Rome. Both of my run-ins took place at the Da Vinci airport there. If you’ve ever wondered what it’s like to have a submachine gun pointed at you, I’m here to tell you that it’s one very effective way to be suddenly very awake after not sleeping for 52 hours!

Meantime, I guess I’ll have to settle for cooking my own Moroccan meals, like this shrimp dish. It’s very simple to cook, possibly the simplest main course in my repertoire.  It works well with a simple couscous as an accompaniment.

Moroccan Shrimp with Spices

1 pound raw large shrimp
4 tablespoons olive oil
2 cloves of garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 teaspoon paprika
1/4 teaspoon cayenne pepper
the juice of 1 lemon
the leaves from a bunch of cilantro, finely chopped
lemon wedges to serve

Remove the shells, legs, heads, and tails from the shrimp. Cut along the back with the point of a sharp knife and remove the dark thread.

Heat the olive oil in a frying pan, add the garlic, and cook until it becomes aromatic, about 30 seconds. Stir in the cumin, ginger, paprika, and cayenne pepper, heat for about 30 seconds, then add the shrimp and lemon juice. Fry quickly, stirring, until the shrimp turns pink. Stir in the cilantro, heat for about 30 seconds, then serve the shrimp with the cooking juices spooned over and accompanied by lemon wedges.

Kefta Tagine (Moroccan Meatball Stew)

Kefta Tagine was my introduction to tagines. It became a family favorite from the very first. The spiced meatballs and their sauce of onions, tomatoes, and bell peppers has never failed to impress guests, either. Even those few people I know who dislike cilantro don’t have a problem with it here. There are so many layers of flavor that the cilantro just becomes part of the supporting background of the dish. Serve with a side of couscous, however you prefer to prepare it. Even a simple store-bought couscous matches wonderfully with the tagine.

For the Kefta (meatballs)

1 pound ground lamb or beef
2 tablespoons chopped parsley
1 tablespoon chopped fresh coriander
1/2 teaspoon ground cumin
1/2 cup onion, peeled and finely chopped
1/4 teaspoon cayenne pepper
Salt to taste
2 tablespoons olive oil for pan-frying

For the sauce

2 cloves garlic, peeled and chopped
2 medium onions, peeled and finely chopped
1 green bell pepper, cored, seeded, and chopped
1 small bunch parsley, chopped
2 pounds tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt or to taste

Optional garnish
6 eggs

Combine the ingredients for the meatballs. Wet your hands and shape the meat mixture into 1-inch balls, re-wetting your hands if the meat begins to stick to them.

Heat a six- to eight-quart stove-top casserole and add then add the olive oil. Brown the meatballs well in the oil, in batches if necessary, then remove. Leave the oil in the pot. Cover the meatballs and set aside.

To the reserved oil, add the garlic, onion, and bell pepper. Saute the vegetables until the onion turns translucent. Add all the remaining ingredients for the sauce and simmer, covered, 30 minutes, or until the sauce cooks down to a thick gravy.

Return the meatballs to the sauce. Simmer, uncovered, for 10 minutes. If you are using the eggs, carefully break them into the sauce and poach them for a few minutes. Be careful not to overcook the eggs. Serve at once directly from the pot. Serves 6.