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.
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Shrimp Chraime – A Traditional Moroccan Dish With a Twist
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
Description
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.
Ingredients
- 600gr (1.3lbs) Shrimps (I cut the tails)
- 1/2 cup (120 ml) Vegetable Oil
- 4 tbsp (60 ml) Sweet Paprika
- 12 Garlic Cloves - Minced
- 3 Fresh Tomatoes - Cubed finely
- 4-6 Slices of fresh Lemon
- 1/2 tsp Sugar
- 2 cups (480 ml) Water
- 1 tbsp Ground Cumin
- 1 Bunch Fresh Cilantro - Finely Chopped
- 1 tbsp Hot Paprika - Optional For a Spicy Dish
Instructions
- 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.
- Add the tomatoes and keep mix them in.
- Add the water, sugar, ground cumin and lemon slices, mix all together and let boil.
- Once boiled, lower heat and add the shrimps and finely chopped cilantro.
- 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.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Main Course
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 280
Frequently Asked Questions
Is chraime traditionally made with shrimp?
No, traditionally it is fish — that is the whole twist here. I had no fish in the house, only shrimp in the freezer, so I made the swap. The tomato-cilantro sauce works beautifully with shrimp and gives you that same strong Mediterranean flavor.
How do I make this spicy, and how much hot paprika should I add?
Add 1 tbsp of hot paprika at the same time as the sweet paprika in step one. I left it out this time so the kids could eat it too, but the spicy version is equally fabulous — just stir it in with the rest of the spices and garlic at the start.
Why are there 12 whole garlic cloves? That seems like a lot.
It is a lot, and that is the point. The garlic goes in minced at the very beginning, sauteed in vegetable oil with the sweet paprika for about a minute. By the time the tomatoes, water, and shrimp go in and everything simmers for 30 minutes, those 12 cloves have mellowed completely into the sauce. The result is intensely savory without being sharp.
What should I serve alongside this?
A big piece of bread for dipping is what I went straight for the moment it came off the stove. You can also serve it on a bed of white rice if you want something more substantial.
