The fact that Algeria shares culinary traditions with Spain, Italy, and France is evident in many of its dishes, like this skabetch (which is quite similar in spirit to Spanish escabeche). The shrimp is pickled in a gently tangy spice mixture for a subtle play of flavors. Charmoula refers to the North African combination of ingredients in the marinade—though every country, town, and even family that makes charmoula creates its own special blend.
Shrimp can be marinated up to 1 day.
Recipe information
Total Time
8 3/4 hr (includes marinating)
Yield
Makes 4 (first course) servings
Ingredients
Preparation
Step 1
Cook shrimp in a large pot of boiling water until just cooked through, 1 to 2 minutes. Drain and cool.
Step 2
Cook shallots in 2 tablespoons oil in a heavy medium skillet over medium-low heat, stirring frequently, until very tender, about 8 minutes.
Step 3
Meanwhile, wash leek and pat dry.
Step 4
Add leek, garlic, and chile (if using) to shallots and cook, stirring frequently, until softened, 4 to 5 minutes. Add paprikas and turmeric and cook, stirring, 2 minutes. Remove from heat and stir in lemon zest and juice, honey, parsley, 1/2 teaspoon salt, and remaining 1/4 cup oil.
Step 5
Toss shrimp with sauce in a glass or ceramic bowl and marinate, covered and chilled, at least 8 hours. Season with salt and serve in sauce.
What to drink:
Step 6
Cape Mentelle Margaret River Chardonnay '05
