Shrimp and Chorizo with Red Pepper Chermoula Sauce

INGREDIENTS



1 lb Shrimp


1 link Chorizo Sausage (about 1/4 lb)


1 tsp Cumin


1 tsp Ground Coriander Seed


1 tsp Paprika


1/4 Cup Fresh Cilantro


1/2 Cup Fresh Parlsey


2 small Red Chili Peppers


2 Tbs Olive Oil


2 tsp Lemon Juice


pinch sugar (optl)


pinch grated ginger 9

(optl)

Chermoula sauce is a traditional Moroccan marinade that seems to be making an appearance in all sorts of dishes these days. Make it first so the flavors can mull a bit. A night or two in the fridge would be even better!

Start by warming the three spices in a skillet with just a drizzle of oil to intensify their flavors. Move it all constantly with a spatula until it bubbles, maybe one minute. It should smell very fragrant.  Unless you use ground coriander often, buy it fresh just before you make this or buy coriander seed and grind it yourself in a clean coffee grinder or mortar and pestle. It should smell like a fresh cut lemon. (Anytime you open a spice bottle and smell nothing, throw it away.)

Now drop all the greens, two seeded red chilies, and a garlic clove into a food processor with the heated spices. Process with  2 Tbs olive oil and 2 tsp lemon juice until well combined and smooth. Taste test. I like to add a pinch of sugar to balance that lemon flavor, if the coriander was good and potent. You be the judge. I also like a grate or two of ginger, which is completely un-traditional, but again, try it and judge for yourself.



Thin slice the chorizo if you can; if it's falling apart just remove the casing and cook it in "crumbles" in the skillet. The point is to flavor the skillet before the shrimp hits it, so really let the chorizo brown well and develop a nice fond on the bottom of the skillet. Leaving the sausage in the skillet, add the rinsed and peeled shrimp and stir quickly to pick up all the good bits on the bottom. It will be ready within just 5 minutes or so depending on the size of the shrimp. Select the largest shrimp and cut in two to be sure it's white all the way through if you're not sure whether they are all done. Serve promptly with a side of chermoula for the dipping!