Moroccan Shrimp & Cauliflower; lockdown – again

Yes, cauliflower.

Now when I do my biweekly shopping I buy a head of cauliflower and a Savoy cabbage. It’s such a treat to have something other than winter squash.

Allow me to digress….

I checked the internet to see if I was using biweekly correctly, and I reinforced the reason that I was questioning myself. Biweekly means both twice a week and every 2 weeks.

I mean to say ‘every 2 weeks’.

Which brings me to another bit of information: in French the common term for a week is huit jours (8 days) and for 2 weeks it’s quinze jours (15 days). You will not find this in Google translate. I don’t know if it’s unique to my region but if I were to use the term semaine (week) in a conversation I would get a blank look until they mumbled to themselves ah, huit jours. As to why it’s 8 days rather than 7 days… no one knows.

Nothing is ever easy, is it?!?

Back to the food….

I’m having fun getting creative with cauliflower.

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Moroccan Shrimp & Cauliflower

This is a slightly spicy, easy dinner that goes together quickly. Add hot sauce to taste.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Seafood
  • Method: Skillet

Ingredients

Scale
  • 8oz (240gr) shrimp, peeled
  • 2 shallots, peeled, chopped
  • 1/2 red pepper, chopped
  • 2 cloves garlic, minced
  • 8oz (240gr) cauliflower, cut into florets
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp za’atar
  • 2 tsp parsley
  • 1 tsp oregano
  • 1 3/4 cup (14oz, 420ml) chicken stock, divided
  • 1 tbs maizena (cornstarch) dissolved in 2 tbs water
  • 1/2 preserved lemon, pulp removed and discarded, rind roughly chopped
  • 1/3 cup (about 12) pimiento-stuffed green olives, sliced
  • 1 tbs olive oil
  • 1/2 cup couscous

Instructions

  • Heat olive oil in a large skillet.
  • If using raw shrimp: Add shrimp and sauté until cooked (curled and opaque), 5 – 8 minutes. Remove to a plate.
  • Add shallots, pepper and sauté over medium heat for 5 minutes.
  • Add garlic, paprika, cumin, sauté briefly.
  • Add za’ater, parsley, oregano, cauliflower, 1 cup (8oz, 240ml) chicken stock, cover, and simmer 15 minutes.
  • Make couscous: Heat remaining (3/4 cup) chicken broth to a boil.
  • Put couscous in a medium bowl. 
  • When broth is boiling pour over couscous, cover and let stand for 10 minutes… Do not stir it.
  • Add cornstarch mixture to skillet and stir until thickened.
  • Add shrimp, lemon, olives, and heat through.
  • Uncover couscous, fluff gently with a fork, and divide onto 2 plates.
  • Top with shrimp, cauliflower, and sauce. Serve

Notes

I use peeled, cooked shrimp which do not need to be sautéed in the first step. Just add at the end.
If you don’t have preserved lemon, add 2 – 3 tbs fresh lemon juice.
Check your package instructions for the couscous – this is mine.

Keywords: shrimp, couscous, moroccan

Moroccan Shrimp & Couscous

Would you like to see a photo of my new bike?

Me, too.

I picked it out last week and they said they would have it ready for me today. Apparently there was a problem and they had to order a new ‘something’ and it’s not ready.

As we are, once again, in lockdown for 4 weeks starting tomorrow I don’t know if I’ll get it during lockdown or after May 1st. I’m not sure if bicycle shops are classed as ‘essential’ businesses.

They should be…..

On the positive side, I should have the potager finished by then.

4 thoughts on “Moroccan Shrimp & Cauliflower; lockdown – again”

  1. I’m sorry about your bike. Hopefully, you’ll get it regardless of lockdown. This recipe looks wonderful! Right up my alley though I’d have to sauté the peppers separately for hubs, but I’ve done that often.

    • I’ll get it – eventually. I’m too busy outside at the moment anyway (she says…..)
      You could just skip them 😉

  2. ‘Fortnightly’ is a good British way of saying ‘every two weeks’ – no possible misunderstanding!

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