Charmoula is a traditional Moroccan spice blend. Charmoula sauce is great for serving atop -- or used to finish -- fish (like in the photo above), shrimp, chicken or vegetables.
This recipe is specifically designed by America's Test Kitchen to accompany the recipe for Charcoal-Grilled Shrimp Skewers.
1 small red bell pepper, stemmed, seeded, and diced very small (about 1/2 cup)
4 tablespoons extra-virgin olive oil
1/2 small red onion, minced (about 1/3 cup)
1 teaspoon paprika
1/2 teaspoon cayenne pepper
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon table salt
Disposable 10-inch aluminum pie plate
1/3 cup minced fresh cilantro leaves
2 tablespoons fresh lemon juice from 1 lemon
Combine oil, bell pepper, onion, paprika, cumin, cayenne, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until vegetables soften, about 5 minutes (2 or 3 minutes longer if using gas grill); transfer to cooler side of grill and proceed to grill shrimp, adding cilantro and lemon juice just before serving.
Copyright 2017 America's Test Kitchen
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.