This dish is so simple thanks to Cape Herb & Spice’s new line of spice mixes. With five new delicious flavours, your food will go from boring to exotic instantly! Today’s recipe will transport you straight to the hot climate of Morocco -perfect for a snowy day in April!
We made Moroccan shrimp with a creamy and slightly sweet coconut rice. Sounds fancy right? Don’t be intimidated, it’s super easy!
You will need…
Fresh, raw shrimp, deveined (about 5-6 per person)
1 cup of Lotus Foods Forbidden Black Rice (uncooked)
2 cups of Earth’s Choice organic coconut milk
3/4 cup of water
1 tsp. of sea salt
1 box of Cape Herb & Spice Moroccan spice mix
1 tbsp. of coconut oil
Green onion for garnish
Start by cooking the rice. Pour 2 cups of coconut milk and 3/4 cups of water with 1 tsp. of sea salt into a pot and bring to a boil.
Once the milk boils, reduce to med-low and add in the black rice. Stir and watch the milk turn purple! Simmer with a lid on for 30 minutes, turn off heat and let sit another 10.
Forbidden black rice can be categorized under the term “super food” for it’s incredible health benefits. What sets this rice a part from other types is that it contains anthocyanin’s. Studies show that these antioxidants are important for the maintenance of good health. It’s is also a wonderful source of valuable minerals, protein and fibre. Eat up!
While the rice is simmering, prepare your shrimp. Place on a plate and sprinkle with Moroccan seasoning to coat each side well.
Heat 1 tbsp. of coconut oil in a large pan over medium heat. Add in Shrimp and cook 3 minutes, flip and cook another minute longer until just cooked through and pink.
To assemble this dish, place coconut rice on a plate first and top with shrimp. For a nice presentation, put shrimp on wooden skewers, place over the rice and sprinkle with sliced green onion.