Moroccan Spiced Shrimp Skewers Recipe

Preheat the broiler to high.

Line a rimmed sheet pan with foil.

Finely chop the shallot and carrots into 3 mm pieces.

In a small sauce pot with lid, heat 1 tsp of olive oil for 1 minute. Add the shallot and carrots and cook for 2 minutes. Add the quinoa and stir for 1 minute. Add 235 ml of water and 1 tsp of paprika, 1 tsp of cumin, and ¼ tsp cinnamon. Stir and bring to a boil over high heat, reduce heat to low, cover and simmer for 20 minutes.

Pat dry shrimp with paper towels.

Cut the lemon in half. Add the juice of half a lemon to a medium bowl, discarding any seeds.

Add remaining paprika, cumin, and cinnamon, and a pinch each of salt and pepper to the medium bowl. Stir to make a loose paste. Add the shrimp; toss well.

Cut the prunes into 6 mm pieces; set aside.

Drain chickpeas and pat dry with paper towels.

Remove and discard stems from parsley. Finely chop the leaves and place half of the leaves in a small bowl. Set aside remaining leaves for step 3.

Remove and discard the stems from the basil and cilantro. Finely chop the herbs and add to the bowl. Add garlic, juice of remaining lemon, discarding any seeds, and 1 tsp of olive oil and a pinch each salt and pepper. Mix well to combine.

In a small bowl, combine the drained chickpeas, 1 tsp olive oil and a pinch each of salt and pepper. Place chickpeas onto the prepared baking sheet and broil for 4 to 5 minutes until lightly browned. Set aside for plating.

Thread 3 shrimp each per skewer and wrap the ends of each skewer with a small piece of foil. Place on the same sheet pan and broil for 4 to 5 minutes. Stir prunes and remaining parsley into the quinoa.

Note: (FDA recommends cooking shrimp to a minimum 65°C)

Divide the quinoa between two plates. Top with the toasted chickpeas and lay the shrimp skewers on top. Serve with the herb sauce on the side.