Shrimp Chermoula Tangine from Restaurant Marrakesh

Restaurant Marrakesh Sign

I’m going to start this Disney Dish write-up with a very early admission. Calling this recipe “Shrimp Chermoula Tangine” is not completely accurate. A tangine is a pot, usually made from clay, that is used often in traditional Moroccan cooking.

Uhhhhhhhh…I don’t own one of those.

The good news is, it’s not necessary to make this wonderful, garlicky, herbaceous, shrimp recipe.

If you have one, should you put it to use?

Absolutely! It will only make your final dish even better. However, you can make this stellar recipe easily with the pots and pans you already own.

Let’s get cooking!

The ingredients for our Shrimp Chermoula Tangine from Restaurant Marrakesh
The ingredients for our Shrimp Chermoula Tangine from Restaurant Marrakesh

Our Ingredients

While this dish may be fairly simple to put together, it does consist of a lot of components. Some that you should already have in your pantry. Others that you will almost certainly make you take a run to your local grocery store to pick up. A couple of those that you will probably have to hunt down are Turmeric and Saffron.

  • A Quick Note About Saffron – It happens to be the most expensive spice in the world. It also can overpower a dish very quickly. The good news is, you need very little of it in this recipe. I’m talking just 1 or 2 threads. Now, if you don’t want to pay the price for this spice, that’s fine. You can make this dish without it. However, I’d say it’s best to go ahead and pick it up. It does add to the flavor of this recipe and can keep in your pantry for some time. We also will be using it in more Disney Dishes to come so why not have it ready to go!

As for many of the other items on our ingredients list, make sure the components you select taste great all on their own. For example, you’ll want the Cherry Tomatoes to be on the sweet side because this will help balance the saltiness of the Green Olives. Don’t be afraid to sample an item or two at the store to ensure the item’s flavor is exactly what you want.

Diced Potatoes
Diced Potatoes for our Shrimp Chermoula Tangine from Restaurant Marrakesh

It’s All In The Prep

One of the best things about this recipe for Shrimp Chermoula Tangine is that the cooking time is really short. It seriously comes together in very little time at all. However, there are a few things you will have to prepare ahead of time.

The first of those is the potatoes. Since they won’t cook fully in the short amount of time they’ll eventually spend in the pan, you will want to par-cook them ahead of time. To do this, you’ll need to bring a pot of salted water to a boil. Add the diced potato and cook for about 5 to 7 minutes or until a sharp knife can easily be inserted into them. Strain the cooked potatoes and rinse with cold water to stop the cooking process. Then, reserve in the refrigerator until ready for use.

The Chermoula for our Shrimp Chermoula Tangine
The Chermoula for our Shrimp Chermoula Tangine from Restaurant Marrakesh

The next component that you’ll want to make ahead of time is the Chermoula. This is, essentially, a Garlic and Herb dressing that gives this dish most of its flavor. It’s also a versatile recipe that you can use in many other dishes. It will add tremendous flavor to other beef and chicken recipes or even on a simple salad.

In other words…keep this recipe around!

Since this is basically a dressing, we’ll have to create it using that technique. Start by adding the Garlic, Parsley, Cilantro, Paprika, Cumin, Turmeric, Saffron, Salt, Pepper, Sugar, Lemon Juice and Vinegar to a medium-sized bowl. Use a wire whisk to mix it all together until thoroughly combined.

Next, drizzle the Olive Oil into the rest of the Chermoula ingredients while continuously whisking. The result should be an emulsion of all the ingredients. If you see the oil start to separate from the rest of the components, continue to whisk until it all comes together. You can then cover and reserve until ready for use.

  • You may notice the ingredient listed is “Olive Oil” instead of “Extra Virgin Olive Oil”. There’s a reason for this. “Olive Oil” can withstand higher heat than “Extra Virgin Olive Oil” so it’s best for dishes that are going to be heated. While “EVOO” generally has better flavor, but that flavor can change, for the worse, quickly under high heat. So, it’s better used in non or lightly heated recipes like dressings.
Sauteing our Shrimp
Sauteing the Shrimp for our Shrimp Chermoula Tangine from Restaurant Marrakesh

It’s All Coming Together

Alright, now it’s time to put our Shrimp Chermoula Tangine from Restaurant Marrakesh together.

Trust me. This won’t take long.

Place a large sauté pan on the stove over medium heat. Add the Shrimp to the prepared Chermoula and stir to combine. Place the Shrimp-Chermoula mixture into the heated pan and sauté, stirring occasionally, until the shrimp just begin turn pink.

Adding the Vegetables to our Shrimp Chermoula Tangine from Restaurant Marrakesh
Adding the Vegetables to our Shrimp Chermoula Tangine from Restaurant Marrakesh

Next, add the par-cooked Potatoes, Cherry Tomatoes, Olives, Artichoke Hearts and Chicken or Fish Stock to the pan and stir to combine. Simmer over medium heat for about another 5 minutes or until the vegetables are warmed through.

All items simmering
Our completed Shrimp Chermoula Tangine from Restaurant Marrakesh

Taste the dish and adjust seasonings with Salt, Pepper and/or Sugar as necessary. Serve immediately, topped with a garnish of minced Parsley and a couple slices of toasted bread.

Our plated Shrimp Chermoula Tangine from Restaurant Marrakesh
Our plated Shrimp Chermoula Tangine from Restaurant Marrakesh

Final Conclusion

This recipe for Shrimp Chermoula Tangine from Restaurant Marrakesh absolutely shouts Morocco. It blends so many wonderful traditional Mediterranean ingredients in a spectacular way.

First you get this wonderful blast of Garlic that just drives the flavor of this Disney Dish. (You’re going to want to have plenty of bread nearby to sop up this beautiful broth) Then you get the tartness from the Lemon Juice and a little acid from the Vinegar. There’s a lovely touch of Salt from the Olives balanced by the sweetness of the Shrimp and Cherry Tomatoes. Finally, the potatoes add a heartiness that just completes the dish.

Make this Disney Dish tonight and bring a little Moroccan Spice into your home!

 

Shrimp Chermoula Tangine from Restaurant Marrakesh

Makes approximately 4 servings

 

Ingredients
  • 1 lb – Raw Shrimp – Peeled & Deveined
  • 15 – 20 – Cherry Tomatoes – Halved
  • 1 lb – Young Potatoes – 1 – 1½” Dice
  • 4 oz – Artichoke Hearts – Chopped
  • 4 oz – Green Olives – Quartered
  • 1 cup – Chicken or Fish Stock
For the Chermoula
  • 1 bunch – Fresh Parsley – Chopped
  • 1 bunch – Fresh Cilantro – Chopped
  • 6 – Large Garlic Cloves – Mined
  • 1 tsp – Paprika
  • ½ tsp – Ground Cumin
  • 2 tsp – Ground Turmeric
  • 1 – 2 threads – Saffron
  • 1 tbls – Rice Wine Vinegar
  • 2 tbls – Lemon Juice
  • 1 cup – Olive Oil
  • 1 tsp – Sugar
  • Salt & Pepper – To Taste
For the Garnish
  • 2 tbls – Fresh Parsley – Minced
  • 8 slices – Bread – Lightly Toasted or Grilled
Instructions
  • Bring a medium-sized pot of salted water to a boil and add the Diced Potatoes. Boil until just cooked through and a sharp knife can be easily inserted into the potatoes; about 5 – 7 minutes. Strain and rinse with cold water to stop the cooking. Reserve in the refrigerator until ready for use
  • Add all of the Chermoula ingredients except for the Olive Oil to a medium-sized bowl. Using a wire-whisk, mix to combine. Gradually drizzle the Olive Oil into the rest of the Chermoula ingredients while whisking continuously. Cover and reserve until ready to use
  • Place a large sauté pan over medium heat. Add the Shrimp and the Chermoula to the heated pan and sauté, stirring occasionally, until the Shrimp just begins to change color
  • Add the Cooked Potatoes, Cherry Tomatoes, Artichoke Hearts, Olives and Stock to the pan and stir to combine
  • Simmer over medium heat, stirring occasionally, until heated through; about 5 minutes
  • Serve immediately topped with a garnish of minced Fresh Parsley and a couple slices of Toasted Bread

Be sure to check out our other Disney Dishes

Honey-Sesame Chicken from Nine Dragons Restaurant

Amazing Green Bean Casserole

Apple-Cinnamon Cranberry Sauce

Pumpkin Mickey Waffles with Oven “Fried” Chicken and Candied Pumpkin Seeds

Jolly Holiday Bakery Café’s Pumpkin Muffins

Pumpkin Soup from Sunshine Seasons

Mickey Pumpkin Whoopie Pies

Pumpkin Mac & Cheese

The Pumpkin Cheesecake from Disney Cruise Line

Pumpkin Beignets from Café Orleans

Cousin Megan’s Traditional Meatloaf

Croissant Doughnuts from Epcot

Mickey Pretzels

Avocado Margarita from La Cava del Tequila

Molten Chocolate Cake

Enchanted Cauli-Flower Sandwich from Red Rose Taverne

Wild Mushroom Risotto from Palo

Cheeseburger Pods from Satu’li Canteen

Lobster Nachos from Lamplight Lounge

Cocoa Brownies with Browned Butter

S.E.A. Shu Mai from Jungle Navigation Company LTD Skipper Canteen

Hoisin Sticky Spare Ribs from Morimoto Asia

Herb-Crusted Rack of Lamb from Blue Bayou Restaurant

Ratatouille from Ratatouille

Peanut Butter Blondies from Sweet On You

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