✓Try Prepare Moroccan Shrimp and Cous²

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Here it is Moroccan Shrimp and Cous²

Moroccan Shrimp and Cous².

with Moroccan Shrimp and Cous² sister can be ideas to food menu with Family, Moroccan Shrimp and Cous² very easy way cook.keep follow steps.

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Turns out ingredients Moroccan Shrimp and Cous² below:

1. Set Up Here 10-12 of Large Argentinian Shrimp.
2. You Set Up 1 Tsp of Paprika.
3. You Set Up 1 Tsp of Granulated Garlic.
4. Set Up 1/2 Tsp of Chili Powder.
5. You Need 1/2 Tsp of Cinnamon.
6. You Set Up 1/2 Tsp of Ginger.
7. You Set Up 1/2 Tsp of Allspice.
8. Set Up Here 1 Tsp of Salt.
9. Prepare of Black Pepper.
10. You Set Up of Sautéed Veggies.
11. You Set Up 2 of Zucchini or Yellow Squash (Halved, and cut on the bias).
12. You Need 1/2 of Large Onion (Yellow or Red) Cut into rounds.
13. You Need 1/2 Cup of Quartered Crimini Mushrooms.
14. You Set Up 1 of Large Clove Garlic, Crushed.
15. You Need of Black Pepper.
16. You Need to Taste of Salt.
17. You Set Up of Cous².
18. You Need 1 Cup of Moroccan Couscous.
19. You Need 1 1/2 Cup of Cold Water.
20. You Need 1 Tbsp of Veg. Base.
21. You Set Up 1 Tsp of Lemon Juice.
22. You Set Up of Grate of Lemon Zest.
23. Set Up to Taste of Salt.
24. You Set Up of Yogurt Sauce.
25. You Need 1 Cup of Plain Greek Yogurt.
26. You Need 2 Tbsp of Honey.
27. You Need 1-2 Tsp of Lemon Juice.
28. You Need to Taste of Salt.

How to make Moroccan Shrimp and Cous² step by step

1. Let the Greek yogurt hang so the excess liquid drips out of it. Meanwhile, combine spices for shrimp in a small bowl. Taste for corrections. Peel the shrimp, leaving the tails on, and toss in spice..
2. Set a sautée pan over medium-high heat, and add a drizzle of olive oil. Once the oil shimmers, add the garlic and sautée until fragrant. Add in the onions and mushrooms and stir once, to incorporate with the garlic. Let them sear for a minute or 2 before stirring, so they get color. Stir once, and leave for another minute, then add in squash and cook until squash is browned but not watery. Remove from heat, and move sautéed veg into a container. Place pan back on heat..
3. In a small sauce pan heat water, veg base, and lemon juice to boiling over high heat. Once a rolling boil is achieved, remove from heat and add couscous, stirring to incorporate. Add lemon zest, and let sit 1 minute. Fluff with a fork. Salt to taste. **Never salt before, the stock may make it salty enough and anything else could make it too salty!**.
4. In the veggie pan, add another dash of olive oil, and sautée the shrimp. Add a splash of water quickly if the spices start to burn on the pan, or the shrimp will taste scorched. Don't overcook the shrimp, 1½ minutes at most..
5. In a small bowl mix yogurt, honey, lemon juice, and salt. Mix until combined..
6. Scoop half of the couscous on a plate, in a smoothly tapered mound. Arrange sautéed veggies on top, making sure to display the colorful sides of the produce. Place half the shrimp on top. Finally, spoon out the sauce in streaks over the whole dish. Garnish with chopped parsley..

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Moroccan Shrimp and Cous² Already ready too

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