Moroccan Shrimp

I made this dish because I wanted to use some of the preserved lemons I have sitting in a giant jar in my fridge.  Preserved lemons can be found in the Indian section of your market or you can just use the zest of a fresh lemon and a little juice instead.  When using preserved lemons you remove all the flesh and discard it and just use the lemon rind.

2 large yellow onions diced

5 cloves of garlic minced

1 chopped tomato

2 T. cumin

1t. Coriander

1t. Cinnamon

1 t. turmeric

Dash of red pepper flakes

2 bay leaves

2 cups of chicken stock

3 preserved lemons with the pulp discarded and the rind cut into small strips – or zest and juice of one lemon

2 pounds of large peeled raw shrimp

In a stock pot sprayed with Pam add the onions and the garlic and cook on medium high heat for about five minutes until the onion turn translucent.  Add the tomato and all the spices except the bay leaves and cook for another two minutes stirring often.

Add the chicken stock and the bay leaves and bring to a boil.  Add the lemons and the shrimp and cover.  Cook the shrimp until they are just done, should not be more than about three minutes depending on their size.

Serve immediately over rice, or couscous to be very Moroccan.