Spicy Moroccan Shrimp

It's Only Food w/Chef John Politte

Enjoy the exotic flavors of Moroccan Shrimp with our easy recipe! Discover the perfect blend of spices for a delightful culinary experience. https://www.itsonlyfood.biz/post/moroccan-shrimp  To purchase the Ras el Hanout Seasoning https://www.itsonlyfood.biz/product-page/ras-el-hanout __________________________________________________________________ FOR FANTASTIC RECIPES AND GOURMET SEASONINGS HEAD OVER TO  https://www.itsonlyfood.biz/shop  The Burnt Chef Project is a not-for-profit social enterprise operating with hospitality to challenge mental health stigma while creating a healthier, happier, hospitality profession. To learn more: http://www.theburntchefproject.com TO GROW OR IMPROVE YOUR CHANNEL https://www.tubebuddy.com/pricing?a=itsonlyfood CLICK HERE TO SEE ALL THE GEAR AND GOODIES I USE FOR THE SHOW https://www.amazon.com/shop/itsonlyfoodwchefjohnpolitte  STALK ME ON SOCIAL MEDIA http://linktr.ee/chefjohnpolitte   DISCLAIMER: This description contains affiliate links; if you click on one of the product links, I will receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!   Music from YouTube Audio Library “Soul Kitchen” by BadLuck “Rabid” by Ethan Meixsell “Swans in Flight” by Asher Fulero #moroccanrecipes #shrimprecipes #raselhanout

Transcript

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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