00:00Well hey everybody and welcome back to It's Only Food with Chef John Pauly.
00:04Today we're going to be showing you how to make Moroccan shrimp. Cue the music!
00:21All right, welcome back. I appreciate you being here from whatever platform you're watching us
00:24on. Don't forget to like, subscribe, leave a comment down below and share this video and
00:29this channel with everyone you know. Like I said we're going to be making a little Moroccan shrimp
00:33today so let's drop down here and see what our ingredients are. We've got two tablespoons of
00:38olive oil, one tablespoon of butter, one tablespoon of Ras el Hanout spice blend,
00:43one pound of peeled and deveined jumbo shrimp with their tails off, a quarter cup of white
00:49wine, the juice of one lemon and a little salt and pepper to taste. The recipe for this is down in
00:54the description box and in the first pinned comment and the Ras el Hanout spice blend that
00:59you see here is actually in my store on itsonlyfood.biz. I'll leave the link right here
01:07and down in the description box will also be a link for that. This is a very good spice blend
01:13and we're going to show you a little bit about how it's used in this video. So let's go over
01:17to the frying pan and start making this shrimp. All right we got everything we need over here
01:22in our mise en place. We got all the recipe ingredients right there. Shrimp, lemon, wine,
01:27olive oil, butter, our utensils, a little salt and pepper and our Ras el Hanout. I'm going to focus
01:32on the pan and then we'll start cooking. All right I'm going to go ahead and put our butter in here
01:36to give our camera something to focus on. Let that butter melt. Go ahead and add our olive oil in
01:50there as well. All right at this point now you're going to get to a kind of a small little bubbling
02:00boil there. What you want to do is you want to add your Ras el Hanout in there and let that perfume
02:06up in the butter and the oil. Spread it all around. Once that gets aromatic you're going to go ahead
02:18and start adding your shrimp to this. Now you can perfume your shrimp too. You can throw this
02:25Ras el Hanout all over it and get it covered up really well. Oh, throw them in. Either way works
02:35and I'm most likely going to add a little bit more in there because I just love this seasoning.
02:39I've got about a dozen shrimp but I've got maybe one more in there. I'm going to let those just
02:53cook on one side. Get a little color on them and flip them over. All right start turning them over.
03:03Remember this is on my website. It's only food.biz in the shop area of that. You just go to Ras el Hanout.
03:15You'll see the link here and just check out what's in here. You got coriander, cumin, ginger, a lot of
03:24good little spices and herbs. In the Middle East it actually means top of the shelf. It's literal
03:30meaning. All right now I'm going to throw a little salt and pepper on there. We're going to hit it with
03:34our lemon. The other lemon, oh you're 99 cents a piece so I got the biggest ones I could find.
03:53Throw our wine right in there. I'm just going to let this reduce a little bit.
04:01Now once that reduces down like this, you want to just turn the heat down. I'm going to hit it with a little more of the seasoning blend.
04:18Let that tighten up just a little more. Let the seasoning embed into that shrimp as it cooks.
04:25We are going to shut this down. We're going to head over to our
04:29plating station. We're going to plate this up, add some stuff to it, make it look nice,
04:33take some pictures, add some music. You can enjoy that.
04:37Then we're going to come back and we're going to let you know what this tastes like. Don't go anywhere.
04:55All right, beautiful shrimp. Smells fantastic. Looks fantastic. I'm sorry this is beautiful.
05:24I threw in some polenta. Then I just put the shrimp on top and poured what was left of the
05:29liquid in the bowl or the pan into it. Polenta's got a little bit of olive oil and some salt and pepper.
05:42This is going to be really good. I'm going to mix it up a little bit.
05:47I'll take a shrimp out of here. Get a good look at that.
05:51Just infused with everything in that spice blend.
06:05Oh my god, this is fantastic. Lemon coming through.
06:09All the seasonings that are in that Ras el Hanout. Coriander, the cumin,
06:14the ginger, you've got turmeric, you've got ginger. I said ginger, right? Cinnamon,
06:23clove. It's just got so many different flavor profiles in there from
06:27both ends of the spectrum. It's got heat, it's got sweet, it's got savory.
06:32This is one recipe that's just fantastic to use it in.
06:44I'm going to finish this. Thanks for watching. Don't forget the recipes down in the description
06:50box or the first pin comment. Look for that recipe, I'm sorry, look for the link for this
06:56Ras el Hanout too. You won't be disappointed. This is really good. I've also got some other
07:03seasoning on my site too. Thanks a lot for watching. We will see you again real soon.
07:11Take care. Bye-bye.
07:12These rappers don't listen, well let me show them something.
07:15You hear that beat bumping, bumping from the soul kitchen.
07:19Now what you fixing up? Good food, soul food, come and pick it up.
07:24These rappers don't listen, well let me show them something.
07:27You hear that beat bumping, bumping from the soul kitchen.
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