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Moroccan Shrimp Salad

We're pleased to present another recipe by Syrie Wongkaew, who's's guide to Australian & New Zealand Food, as well as a freelance graphic designer and food photographer/stylist.

We found Syrie through her great blog, Taste Buddies.

Her recipe for Moroccan Shrimp Salad includes two Middle Eastern ingredients that may need some explanation: harissa and sumac.

If harissa is unavailable, substitute any hot sauce with similar ingredients, or make your own harissa paste by grinding the dry ingredients and then blending that powder with just enough olive oil to make a paste.

Syrie Wongkaew

Sumac is a deep red, coarsely ground powder made from the petals and berries of a shrub that originated in Turkey. Sumac powder is central to cooking in much of the Middle East; it served as the tart, acidic element in cooking prior to the introduction of lemons by the Romans. 
Accordingly, you can substitute lemon juice for sumac.

Moroccan Shrimp Salad Recipe
by Syrie Wongkaew 

Serves 3

12 oz (15
20) large Pacific Spot Prawns, shelled and de-veined
4 tablespoons organic extra virgin olive oil
1 teaspoon organic paprika
1 teaspoon harissa spice mix (optional)
1 teaspoon sumac or lemon juice
1/2 teaspoon sea salt
Pinch allspice
Pinch organic black pepper
3 red onions, peeled and quartered
1 small fennel bulb, thinly sliced
2 tablespoons organic balsamic vinegar
2 cups chopped red cabbage
2 endive
1 cup flat leaf parsley leaves
1/2 cup mint
1/2 cup cilantro leaves
3 oz feta cheese (sheep's milk if available)

  • Preheat the oven to 350 F (180C). 
  • Place the onion quarters and fennel slices in a baking tray and drizzle with olive oil and balsamic vinegar. Add a pinch of salt and pepper. Bake for 20 minutes or until they turn golden brown.
  • Meanwhile, mix together 2 tablespoons olive oil, paprika, harissa, sumac, salt, pepper and a pinch of all-spice into a medium bowl. Add the shrimp and coat well. Cover and refrigerate until needed.
  • In a large bowl add the cabbage, witlof and fresh herbs. Mix well and set aside.
  • In a non-stick fry pan, heat a little olive oil over a medium heat and cook the shrimp for about a minute or two. Set aside.
  • Remove the fennel and onion from the oven and set aside to cool slightly.
  • Add the balsamic vinegar and olive oil to the salad and then toss the leaves. Top with onion quarters, fennel slices and shrimp and then crumble on the feta.

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