Moroccan Style Wild Gulf Shrimp With Spinach Over Couscous

Serves    4

• 1 1/4 lb. jumbo wild gulf shrimp, 10-15 cnt per lb., peeled and deveined, tails
• off and split in half lengthwise
• Couscous, we used about 1 1/2 cups dry for 4 people
• 6- 8 oz. spinach, we used baby spinach
• 1/2 cup olive oil
• 1 T minced fresh garlic
• 1/2 red bell pepper, chopped
• 6 scallions, white and some of green section, thin sliced
• 1/2 cup fresh chopped cilantro
• 2 t ground coriander (I toasted and ground whole coriander seeds)
• 2 t ground cumin (I toasted cumin seeds with the coriander seeds)
• 2 t paprika
• 1 t ground ginger
• 1 t Aleppo chili, ground
• 3 T roasted pine nuts
• 1 t lemon zest
• 1/4 cup lemon juice
• 3 T toasted pine nuts
• Salt and pepper

Prepare couscous. In a heavy pan or skillet over med high heat, toast pine nuts by tossing them in pan until they start to brown. Transfer pine nuts to a plate, add coriander seed and cumin seeds to the same pan and toss for a couple minutes to bring out the flavor then grind in a spice or coffee grinder.

In a large heavy pan or skillet heat olive oil over med-high. When oil is hot, add scallions, red pepper, garlic, coriander, ginger, cumin, paprika, and Aleppo chili. Stir until scallions start to soften then add shrimp, lemon zest, pine nuts, salt and pepper, fresh cilantro and stir fry for about 3 min. or until shrimp is almost opaque in center. Add spinach, lemon juice and toss until spinach is wilted, 2-4 minutes. Serve on top of couscous.