Moroccan Chic and Quick Creole Shrimp

So there probably isn't anything Morrocan about shrimp (is there?) except maybe the colours of both this outdoor room and this beautiful shrimp dish are delightful...and similar!

I LOVE moroccan decor, I gravitate towards the jewel tones and the wonderful dreaminess of softly draped fabrics. Some of the fabric can be heavy but I don't mind that either now and then in the right setting.

These photos are from the book Moroccan Chic which Alkemie posted on. See the blog here, I just LOVE it, always amazing photos.

The table above would be a perfect setting for your shrimp dish! It's from the Spring 2010 Kraft magazine. My hubby and I loved it, I just omitted the cajun seasoning for my kids. We served it over pasta the first time we made it and rice the second. Both were yummies!

Quick Creole Shrimp

~ 1 lb. frozen uncooked shrimp, thawed

~ 1 Tbsp. Cajun seasoning

~ 1/4 cup Kraft Extra Virgin Olive Oil Sun Dried Tomato Dressing (I didn't have it so I used Red Pepper and Parmesan and it was awesome)

~ 2 cloves garlic, minced

~ 1 Tbsp. chopped fresh parsley

Toss shrimp with seasoning. Heat a medium skillet on medium-high. Add dressing and garlic; cook and stir 1 minute.

Stir in shrimp, cook 2-3 minutes or til done. Top with parsley.

Serve over pasta or rice.

Roasted Shrimp and Lime Skewers

My friend Maureen always contributes the tastiest treats! Here is a great one!


~ 1 pound raw shrimp (I use the organic ones from Safeway that already have the tails off and are deveined)
~ 3 TBSP olive oil
~ 2 tsp soy sauce
~ Finely grated zest of 2 limes
~ 1 tsp brown sugar
~ 1 tsp cumin
~½ tsp paprika
~½ tsp salt
~ Punch cayenne pepper

In advance, soak skewers for about 30 minutes so they don’t burn.

Step 1 – Preheat oven to 350F. Line and baking sheet with foil.

Step 2 – Thread each shrimp onto a 5” or 6” long wooden skewer, beginning at the thick end of the shrimp and pushing the skewer through to the tail. (The shrimp can be prepared up to this point, wrapped and chilled 1 day ahead).

Step 3 – Mix together the olive oil and soy sauce. Brush all sides of the shrimp and place on prepared baking sheet.

Step 4 – Mix the lime zest, brown sugar, cumin, paprika, salt and cayenne pepper. Sprinkle on the top side of the shrimp. (I usually make this rub in advance and refrigerate to save time)

Step 5 – Roast the shrimp without turning, 12 – 15 minutes until cooked through. Serve immediately.

Makes 24 skewers (I don’t make that many as I use longer skewers with more shrimp per skewer!)

~ Contributed by Maureen H.

Mark's Giovanni Shrimp Recipe

If you like shrimp and you like garlic, this recipe is for you! This recipe is my hubby's take on the Hawaii North shore shrimp wagon. Stop there if you ever get a chance...amazing shrimp!!!

~ 1 1/2 lbs. raw shrimp thawed
~ 5 cloves fresh garlic chopped
~ 6 Tbsp. extra virgin olive oil
~ red pepper flakes (1 tsp. for mild add more if desired, we like it spicy!)
~ lime juice from 1/2 a lime
~ 2 pinches of kosher salt
~ 5 turns of a pepper mill
~ white rice (we like Jasmine or coconut thai)

Saute garlic and olive oil over medium heat for 3 minutes. Add shrimp to garlic and olive oil. Add pepper flakes, lime juice, salt and fresh pepper. Cook shrimp til pink, approx. 5-7 minutes do not overcook. Put shrimp over bed of rice. Top with more red pepper flakes, black pepper and lime if desired. Divine!

~ Contributed by Mark