Name: Shrimp Charmoula
Cook time: 45 min
Total time: 8 3/4 hr (includes marinating)
Yield: Makes 4 (first course) servings
Ingredients: 1 pound large shrimp in shell (21 to 25 per pound), peeled, leaving tail fan attached, and deveined; 3 large shallots, finely chopped (1 cup); 6 tablespoons extra-virgin olive oil, divided; 1 small leek (white and pale green parts only), finely chopped; 1 garlic clove, minced; 1 fresh serrano chile (optional), seeded and finely chopped; 1/4 teaspoon sweet paprika; 1/8 teaspoon smoked paprika (optional); 1/8 teaspoon turmeric; 1/2 teaspoon grated lemon zest; 1/2 cup fresh lemon juice; 2 teaspoons mild honey; 2 tablespoons chopped flat-leaf parsley or cilantro

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Shrimp CharmoulaWilliam Abranowicz

The fact that Algeria shares culinary traditions with Spain, Italy, and France is evident in many of its dishes, like this skabetch (which is quite similar in spirit to Spanish escabeche). The shrimp is pickled in a gently tangy spice mixture for a subtle play of flavors. Charmoula refers to the North African combination of ingredients in the marinade—though every country, town, and even family that makes charmoula creates its own special blend.

Cooks' note:

Shrimp can be marinated up to 1 day.

Recipe notes

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