Wednesday, June 17, 2009

Chermoula Shrimp, Hummus, Sangack Bread

So, we had some golden yummus hummus around. We also crisped up some Persian sangack bread. Nice.

But, what now? Is it possible to make this even better?

Chermoula Shrimp

I had been craving some Moroccan flavours and I remembered our chicken tagine with those oh-so-fragrant preserved lemons. We had some prawns aka shrimp in the fridge so I thought, why not these shrimp dressed with some charmoula goodness?

So, we blended the chermoula ingredients together: garlic, preserved lemon, onion, chili peppers, sweet paprika, cumin, dried bay leaves, cilantro and parsley, and some olive oil.

I heated the chermoula in a pot, adding some sliced onions, tomatoes, potatoes and olives. I let the mixture cook a bit, waiting for the potatoes to be done, then added in the shrimp, olives and more cilantro.

Just writing about them now is making my salivary glands spring into action!


When I saw these three things together, I immediately thought of some sort of pizza with the Sangack bread as the crust, the hummus as the sauce, and the prawns as the topping. It was delicious!

Salad Bowl

As I was happily munching along, I realized that I could use a little bit of freshness and greenness with my pizza. So I had TS do me a salad bowl with nice big leaves of lettuce. See?

Or, as a platter works too.

Any of these three configurations, with these three components -- chermoula shrimp, hummus, sangack bread

-- it's all yummy to me.

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Chermoula Shrimp
adapted from Food Safari's Moroccan Chicken Tagine
Serves 6 to 8

2 cloves garlic, chopped
1/2 preserved lemon, rinsed and thinly sliced
2 onions, chopped
½ birds eye chilli
1 tbsp sweet paprika
1 tbsp ground cumin
1/4 cup tbsp chopped cilantro, stems and leaves
2 tbsp chopped fresh parsley
1/2 cup olive oil
2 bay leaves, torn in half

Process all ingredients together in a food processor until finely chopped and thoroughly combined. Can be stored in the refrigerator for up to seven days.

2 pounds prawns/shrimp
2 large potatoes, cut into wedges
1 onion, sliced
1 tomato, sliced
150g pitted green olives
1 bunch cilantro, chopped

In a pot, heat chermoula over medium heat. Add sliced onions, tomatoes and potatoes. Cook until potatoes are done. Add in prawns/shrimp and olives, stir, and let cook over medium until prawns have turned pink. Stir in fresh cilantro. Serve and enjoy!


  1. Fantastic - everything looks awesome and I'm digging your creativity!!

  2. I love, love, love what you've got here. Olives, shrimp and chermoula! YUM

  3. I adore moroccan flavors, never would have thought of doing it with shrimp.

  4. I might not be a sandwich eater, but it would have taken me all of about 30 seconds to swaddle the shrimp and hummus in the sangack and stuff it in my mouth before anyone could contest that decision.

  5. Lovely! I gotta try that chermoula shrimp sometime! :)

  6. I so have to try the snack bread, love the crispy edges and look of it. Love shrimp, but can only eat in small portions. Just fabulous!

  7. Joelen:
    The Purple Foodie:
    Thanks! =)

    maybelles mom:
    We tried it once before for a gathering and the whole pot was gone in minutes!

    Hope you make it soon. =)

    Choosy Beggar Tina:
    Yeah, we're not sandwich people either! But, think of it as a pizza instead. =D

    Yeah, this was popular even with the crowd who's not into "exotic" flavors.

    Thank you!

  8. Your pics are always great but these were particularly enticing.


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