It’s not fair to say that this recipe is all about the chermoula sauce. After all, shrimp and kale are no slouches when it comes to ingredients. It’s just that the chermoula does something wicked to this dish. Let me first tell you what chermoula is: a North African paste including cilantro, parsley, lemon, paprika, cumin and garlic. Typically chermoula is used as a marinade for fish, but I’ve used it with beef, chicken, thick slices of eggplant and cauliflower steaks; it always tastes good. So good, you might be tempted to eat it with a spoon or swipe a hunk of bread through it and call it a snack. In the case of this recipe, I dropped chermoula-coated shrimp over a bed of kale and popped the whole lot in the oven. It was almost too easy considering how good it turned out.
Baked Shrimp and Kale with Chermoula
For a smokier version, substitute the paprika with smoked paprika. Serves 4.
1/2 cup fresh cilantro sprigs, chopped
1/4 cup fresh Italian parsley leaves, chopped
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 large garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound large shrimp, deveined, shells removed
1 bunch lacinato kale, tough ribs removed
Extra-virgin olive oil for drizzling
Heat oven to 375 F. Combine the chermoula ingredients together in a large bowl. Mix well. Add shrimp and toss to coat. Tear the kale leaves into large pieces. Lightly oil a 9-by-13-inch rectangular baking dish. Arrange the kale in one layer in the baking dish. Lightly drizzle with olive oil. Dump the shrimp into the baking dish and arrange in one layer over the kale. Spoon any remaining chermoula over the kale and shrimp. Bake until the shrimp are bright in color and just cooked through, 20-25 minutes. Serve with crusty bread.