Shrimp Chraime – Moroccan Dish With a Twist

Chraime is a traditional Moroccan dish with a tomato based sauce. It’s spicy and has a lovely taste of cilantro.
By Maya Moscovich

Shrimp Chraime

Chraime is a traditional Moroccan dish of fish cooked in tomato based sauce. It’s spicy and has a dominant taste of cilantro which I love. Although I had no fish (minor detail right?), I used the shrimps I had in my freezer. The result was a delicious shrimp dish with strong Mediterranean flavor. Of course I immediately served it with a big piece of bread to dip in the sauce. I didn’t make it spicy this time because I wanted the kids to enjoy it as well however, in the recipe below you’ll have the option to make it spicy. Either way, it turns out fabulous.

Chraime Sauce

 

Shrimp Chraime - A Traditional Moroccan Dish With a Twist
 
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These Moroccan style shrimps are a mix of lemon, cilantro and some spice you will not be able to resist. Goes perfectly with a big chunk of bread for dipping.
Author:
Recipe Type: Entree, Main
Serves: 4-6 servings
Ingredients
  • 600gr (1.3lbs) Shrimps (I cut the tails)
  • ½ Cup Vegetable Oil
  • 4 tbsp Sweet Paprika
  • 12 Garlic Cloves - Minced
  • 3 Fresh Tomatoes – Cubed finely
  • 4-6 Slices of fresh Lemon
  • ½ tsp Sugar
  • 2 Cups Water
  • 1 tbsp Ground Cumin
  • 1 Bunch Fresh Cilantro – Finely Chopped
  • 1 tbsp Hot Paprika - Optional For a Spicy Dish
Instructions
  1. In a wide pot, heat vegetable oil over medium heat. Add the Paprika and minced garlic and stir well for about 1 minute. Stir consistently to avoid sticking.
  2. Add the tomatoes and keep mix them in.
  3. Add the water, sugar, ground cumin and lemon slices, mix all together and let boil.
  4. Once boiled, lower heat and add the shrimps and finely chopped cilantro.
  5. Let cook over low heat for about 30 minutes.
Notes
Can be served with a large piece of bread or on a bed of white rice.

 

Maya Moscovich

Being born and raised in Israel, Mayas nutrition always consisted of food that’s spiced well, light on the stomach and includes a lot of vegetables, fruits and olive oil. Now residing in Halifax, Nova Scotia, she is on a quest to reconnect with the food traditions of her home country.

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