Combi F-180 Operations Instructions download pdf (Page 16)

Chermoula Shrimp

A North African–style pesto, this is a perfect accompaniment for most seafood,

especially shrimp and salmon, but is also delicious tossed with

steamed or roasted potatoes.

Active Time: 20 minutes Total Time: 30 minutes

Makes about 4 servings

Chermoula:

¾ cup (175 ml) fresh cilantro, stems discarded

½ cup (125 ml) fresh parsley, stems discarded

2 garlic cloves, peeled

½ teaspoon (2 ml) grated lemon zest

½ teaspoon (2 ml) kosher salt

½ teaspoon (2 ml) paprika

¼ teaspoon (1 ml) ground cumin

¼ teaspoon (1 ml) freshly ground black pepper

pinch cayenne

2 tablespoons (30 ml) fresh lemon juice

2 to 4 tablespoons (30 to 60 ml) extra virgin olive oil

Shrimp:

1 pound (500 g) large shrimp, peeled and deveined

1 teaspoon (5 ml) olive oil

pinch kosher salt

pinch freshly ground black pepper

1. Put all ingredients for the chermoula, except the olive oil, in a mini chopper,

or a food processor fitted with the metal chopping blade. Pulse until roughly

chopped, about 8 to 10 times, scraping as needed. While continuously

processing, gradually add the oil through the hole in the top of the lid,

processing until desired consistency is reached – use less oil if you want a

chunkier pesto-like sauce, or more if you want it thinner. Taste and adjust

the seasonings to your liking. Cover and reserve to allow flavors to meld.

2. Prepare the shrimp and fit the broiling/steaming rack into the baking pan.

Put the shrimp, oil, salt and pepper in a mixing bowl and toss to combine.

Divide the shrimp among 5 skewers and place the skewers on top of the

broiling/steaming rack. Put the rack in the upper broil position. Put the tray

on the rack and leave the oven door slightly open. Set to Broil for

10 minutes, or until the shrimp are fully opaque.

3. Transfer the shrimp to a platter and drizzle the chermoula over the top.

Note: If using wooden skewers, soak them in water for at least half hour

prior to using.

Nutritional information per serving:

Calories 200 (47% from fat) • carb. 3g • pro. 24g • fat 10g • sat. fat 1g

• chol. 171mg • sod. 372mg • calc. 78mg • fiber 1g

Whole Roasted Branzino

Just add the Roasted Pepper Pilaf (page 16) and

you have an easy yet elegant meal.

Active Time: 30 minutes Total Time: 2 hours

Makes 2 servings

2 small shallots, about 2 to 3 ounces (60 to 85 g) total,

peeled and sliced

2 garlic cloves, peeled and crushed

1 small fennel bulb [about 12 ounces (340 g), sliced lengthwise

1 medium orange, sliced

1 small lemon, sliced

2 sprigs fresh oregano

2 sprigs fresh thyme

½ teaspoon (2 ml) kosher salt, divided

¼ teaspoon (1 ml) crushed red pepper

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Combi F-180 Operations Instructions Page 16

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