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.
Click here to Pin Moroccan Shrimp & CauliflowerPrint
Moroccan Shrimp & Cauliflower
This is a slightly spicy, easy dinner that goes together quickly. Add hot sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Seafood
- Method: Skillet
- 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 broth, 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
- 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 broth, 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
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.
- Serving Size: 1/2 recipe
- Calories: 462
- Sugar: 6.1 g
- Sodium: 496.8 mg
- Fat: 12.5 g
- Saturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7.9 g
- Protein: 36.4 g
- Cholesterol: 182.5 mg
Keywords: shrimp, couscous, moroccan
Would you like to see a photo of my new bike?
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.