Mesa marroquina
Regional variantgrillTanger-Tétouan-Al Hoceïma

Grelhado de camarão com azeitonas

Grelhado de camarão com azeitonas é um prato grelhado marroquino construído em torno de camarões e azeitonas; privilegia calor paciente, especiarias equilibradas e mesa partilhada.

Próximo passo
Transforme este prato numa paragem gastronómica, numa ideia de mercado ou numa condição do itinerário.
Mesa marroquina
+ Adicionar ao roteiro📍 MapaNearby discovery needs a mapped location. This entry has no confirmed location.
Mais ▾

Em Tanger-Tétouan-Al Hoceïma, pratos como Grelhado de camarão com azeitonas guardam a memória dos mercados, dos fornos familiares e do juízo das estações. A combinação de camarões e azeitonas revela um hábito marroquino: transformar ingredientes simples em hospitalidade, cozinhando, partilhando e lembrando.

Grelhado de camarão com azeitonas pertence à mesa de Tanger-Tétouan-Al Hoceïma. Prove-o onde vive a sua tradição culinária Rif mountain, ou integre-o num itinerário pela região.

Ver Tanger-Tétouan-Al Hoceïma no mapaExplorar locais em Tanger-Tétouan-Al Hoceïma
Roteiro

Pottery and regional cooking from Fes to Tamegroute and the Souss

16 dias · Tangier → Agadir
Itinerário gastronómico
Roteiro

Souks and coastal kitchens from Tangier to Agadir

13 dias · Tangier → Agadir
Itinerário gastronómico
Roteiro

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

16 dias · Tangier → Agadir
Itinerário gastronómico
Receita

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
Método de cozinha
Receita

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
Método de cozinha
Receita

Grilled Shrimp with Charmoula

from william-sonoma, this moroccan style dish is spicy and refreshing on a hot summer evening. the marinade is also good on fish.

shrimp, fresh lemon juice, paprika, cayenne pepper, ground cumin…
Método de cozinha
Receita

Grilled Shrimp with Tomato Jam Moroccan

easy and delicious! spicy tomato jam is a popular moroccan condiment that is wonderful with grilled shrimp. i like my jam with some texture, so i skip the puree part. serve with couscous. lemon-herb couscous or apricot couscous are great choices. this dish pairs perfectly with a full, aromatic white, such as a viognier or gewurztraminer. also goes well with, lageder pinot bianco, 2002 - a northern italian white wine. jam simmers for an hour and the shrimp marinate for 30 minutes, so plan accordingly.

butter, fresh ginger, garlic cloves, cider vinegar, sherry wine…
Método de cozinha