Sauteed shrimp Casa Pepe (pil pil)
Paula Wolfert writes in “The Food of Morocco’’ that she encountered this recipe at Casa Pepe, a favorite seaside restaurant near Tangier. She recommends using piment d’Espelette, a floral, mild ground pepper.
Generous pinch saffron threads
1 tablespoon boiling water
1 pound peeled medium-large shrimp (24 to 36), deveined
1/2 teaspoon cumin seeds
4 cloves garlic
1/2 teaspoon salt
1/4 teaspoon piment d’Espelette, or other mildly hot red pepper
1/3 cup olive oil
2 cups peeled, seeded, and chopped fresh or canned tomatoes
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh cilantro
1. In a small, heavy skillet, warm the saffron gently until dry and crumbly. Crumble into a small bowl and pour in the boiling water; set aside.
2. Pat the shrimp dry with paper towels.
3. In a mortar, crush the cumin seeds, garlic, and salt. Add the red pepper and saffron water. Stir until smooth.
4. In a large skillet over high heat, heat the olive oil. Cook the tomatoes with the garlic-spice mixture, stirring often, for 3 minutes. Add the shrimp and cook, stirring for 4 minutes or until they are firm and curled.
5. Sprinkle with the parsley and cilantro. Serve with soft bread.
Adapted from “The Food of Morocco’’