Large shrimp with ras el hanout and vegetables
Hold the frozen shrimp under running water and pull them apart. The shrimp can still be frozen, but they should no longer stick together. Heat up a pan with a dash of olive oil. Fry the (still frozen) shrimp for about 2 minutes. Sprinkle them with 2 scant teaspoons of ras el hanout and fry for another two minutes.
Meanwhile, slice the tomatoes. Remove the shrimp from the pan, even though they may not be quite cooked through, and place them on a plate. Put the tomato slices in the pan with the leftover juices; this gives the tomatoes a delicious flavor. Put a lid on the pan and allow to simmer for 6 to 8 minutes. Stir the tomatoes and place the spinach on top. Add the cream, cover the pan again and allow to simmer for an additional 3 minutes. Stir the vegetables and season with salt and pepper to taste.
Place the shrimp on top of the vegetables and cook a little longer to combine all the flavors and the yellow color of the ras el hanout. Serve in an attractive serving dish.
- 10.5 oz./300 g organic shrimp with tails (frozen)
- 4 large tomatoes
- 7 oz./200 g spinach
- 3.4 fl. oz./100 ml cream
From the pantry:
- ras el hanout