Moroccan Shrimps

It is a long time since I have actually invented a new recipe, and most that I have invented have been forgettable but I am quite proud of this one. It is quick, and very easy, although the ingredients are not necessarily common staples in every kitchen. I have stipulated half a cup of coconut milk, but I actually used a small 160ml can, of which I keep three or four in stock all the time. Here it is;


A few strands saffron.

2 teaspoons cumin.

1 teaspoon ground ginger.

½ teaspoon ground white pepper.

Salt to taste.

½ cup olive oil.

1 small onion, chopped finely.

10cm celery, chopped finely.

3 cloves garlic, chopped.

½ cup coconut milk.

¾ cup whole cooked shrimps.

½ cup diced ham.

½ cup raisins.


 Grind the saffron in a little salt. Grind the cumin and add to the saffron together with the ginger, pepper and salt. Set aside. Heat the oil in a sauté pan over a hot flame and quickly cook the onion, garlic and celery until the onion is soft then add the spice mix. Cook for about thirty seconds then add the coconut milk, shrimps, ham and raisins. Stir well and bring to the boil then lower the heat and simmer for about five minutes. Serve immediately with rice.

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