Moroccan Shrimp Salad
We’re pleased to present another recipe by Syrie Wongkaew, who’s About.com’s guide to Australian & New Zealand Food, as well as a freelance graphic designer and food photographer/stylist.
We found Syrie through her great blog, Taste Buddies.
Her recipe for Moroccan Shrimp Salad includes two Middle Eastern ingredients that may need some explanation: harissa and sumac.
If harissa is unavailable, substitute any hot sauce with similar ingredients, or make your own harissa paste by grinding the dry ingredients and then blending that powder with just enough olive oil to make a paste.
Sumac is a deep red, coarsely ground powder made from the petals and berries of a shrub that originated in Turkey. Sumac powder is central to cooking in much of the Middle East; it served as the tart, acidic element in cooking prior to the introduction of lemons by the Romans. Accordingly, you can substitute lemon juice for sumac.
Moroccan Shrimp Salad Recipe
by Syrie Wongkaew
12 oz (15‒20) large Pacific Spot Prawns, shelled and de-veined
4 tablespoons organic extra virgin olive oil
1 teaspoon organic paprika
1 teaspoon harissa spice mix (optional)
1 teaspoon sumac or lemon juice
1/2 teaspoon sea salt
Pinch organic black pepper
3 red onions, peeled and quartered
1 small fennel bulb, thinly sliced
2 tablespoons organic balsamic vinegar
2 cups chopped red cabbage
1 cup flat leaf parsley leaves
1/2 cup mint
1/2 cup cilantro leaves
3 oz feta cheese (sheep's milk if available)
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