Shrimp seem like such a summer special to me. Though I don’t summer at the beach or really live anywhere near a super fresh shrimp source. Maybe a great shrimp dish makes me feel like I am on a beach vacation? Shrimp and feta cheese are a great combination (as a pasta dish it is a favorite). On a trip to Greece years ago, I think I ate some combination of the two at almost every dinner. But I wanted to mix things up a little and I am also on board with the whipped feta trend (see my version with za’atar roasted tomatoes) and lovely large shrimp simply cooked but served with a punchy sauce is always a great summer meal, so here we go. Chermoula is a North African sauce, common in Morocco, Tunisia and Algeria and it’s a fantastically flavorful and fresh herb accompaniment, with some added spice. So this beautiful platter of creamy white feta, rosy pink shrimp and deep green sauce takes a little tour of the Mediterranean for a lovely summer meal.
The chermoula can be made up to four days ahead and is best made at least a few hours before so the flavors can meld and mellow, but let it come to room temperature before you serve it. I use a pinch of red pepper flakes, but you can bump that up if you like it a little kickier. I have also made chermoula using an orange instead of a lemon which is very interesting (you won’t need all the zest or juice since oranges are larger). Any leftover chermoula is fabulous on chicken, fish or vegetables. Use a block of feta, not the pre-crumbled stuff which will not blend up into a delightfully creamy spread. If you buy the kind sold in a tub of brine, pat it dry before using (the leftover brine, by the way, is an excellent marinade for chicken breasts). I like to use large or extra large shrimp and roast them simply so the salty, zesty feta and herby chermoula really shine. By the time this arrives it the table, it is just warm or at room temperature which is fantastic eating in the hot tail end of summer.
Ingredients
- For the Chermoula
2 cloves garlic
1 cup fresh cilantro leaves
1 cup fresh Italian parsley leaves
Zest and juice of one lemon
1 teaspoon ground coriander
½ teaspoon sweet paprika
½ teaspoon ground ginger
½ teaspoon kosher salt
¼ teaspoon red pepper flakes
½ cup olive oil
- For the Whipped Feta
8 ounce block of feta
¾ cup Greek yogurt
Zest of one lemon
1 – 3 Tablespoons olive oil
- For the Shrimp
1 ½ pounds large shrimp, thawed if frozen
1 – 2 Tablespoon olive oil
Sea salt and freshly ground black pepper
Directions
- For the Chermoula
- Put the garlic, herbs, lemon zest and juice and spices in the bowl of a small food processor. Pulse to finely chop – do not puree, you do want some texture in the finished product. Scrape the sides of the bowl, then drizzle in the olive oil in a steady stream until you have a spreadable, emulsified consistency like pesto. You may not need all of the oil. Scrape the chermoula into a jar or airtight container and drizzle some olive oil on top to cover the surface. Refrigerate for several hours, but it can be made up to 4 days ahead.
- Let the chermoula come to room temperature before serving.
- For the Whipped Feta
- Break the feta into pieces and put it in a food processor with the yogurt and lemon zest. Blend to combine, then drizzle in the olive oil until you have a smooth, light and fluffy consistency. Spread the feta in onto a platter in a thin layer. Leave to come to room temperature, about 30 minutes.
- For the Shrimp
- Preheat the oven to 400 degrees. Line a large rimmed baking sheet with non-stick foil.
- Pat the shrimp dry with paper towels and place in a bowl. Toss with just enough olive oil to lightly coat the shrimp. Lift the shrimp from the bowl and spread in one layer on the prepared baking sheet. Lift them out so any excess oil remains behind in the bowl. Sprinkle generously with salt and black pepper. Roast for 8 – 10 minutes, until pink and curled and cooked through.
- Distribute the shrimp over the whipped feta on the platter, then drizzle over the room temperature chermoula. Serve any extra chermoula on the side.
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