Vibrant and aromatic, the simple, yet exotic spices in Moroccan and East African cuisine will always have my heart.
Perhaps it is because I grew up cultured, with fine, ethnic food?
Perhaps my palate simply craves “spice,” not always heat, but fine spice?
Or, perhaps I’m simply meant to thrive in a Mediterranean climate and my taste buds tell me so ~

In any case, this Moroccan Shrimp recipe, chock full of fresh veggies, will have your senses on high alert and your mouth watering.

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Moroccan Shrimp

1 tsp. olive oil
1 lb. large shrimp, peeled and deveined
2 large zucchini, one chopped, one “spiralized” or “noodled”
1 roma tomato
2 tsp. Moroccan Spice Blend*
sea salt and pepper
1/2 cup Spiced Tomato Sauce**

In a medium skillet, heat the oil to medium heat. Add the shrimp and sauté until coated in oil. Add the veggies, Spice Blend, and sea salt and pepper.
Cover, and cook until the shrimp turns pink, stirring occasionally.

Add the Spiced Tomato Sauce and continue to cook until much of the liquid is absorbed.

Serve topped with roasted almonds and feta cheese, if desired.

Moroccan Spice Blend:*
1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. sea salt
3/4 tsp. ground black pepper
1/2 tsp. ground cinnamon
1/2 tsp. ground coriander
1/2 tsp. cayenne pepper
1/2 tsp. ground allspice
1/4 tsp. ground cloves

Mix all spices together and store in a dark, cool, airtight container.

Spiced Tomato Sauce:**
2 tsp. olive oil
1/2 yellow onion, peeled and finely chopped
1 tsp. peeled and finely chopped fresh ginger
1/2 tsp. ground cumin
1/4 tsp. paprika
pinch of cayenne
pinch of ground cloves
1 Tbs. apple cider vinegar
1 14 oz. can whole tomatoes, in juice

Heat the oil in a medium skillet.
Add the onion and ginger and sauté until the onion is translucent.
Add all spices and coat the cooked onions, stirring frequently.
Remove from heat and deglaze with the vinegar.
Transfer to a high speed blender or food processor. Add the tomatoes and purée until smooth.