This is a sponsored post written by me on behalf of Michigan AsparagusFamily Around the Table for organizing this week. These events are fun, but they are also a ton of work for the folks on the back end. Kudos, Ellen. I had a great time and, now, have a lot of recipes for grilling season.
As we draw to a close, I wanted to give one last shoutout to one of our sponsors - Michigan Asparagus - who is giving one winner two grilling baskets and $50 gift card. Wowza! Enter at the end of this post. You still have time!
Fresh asparagus is definitely a harbinger of Spring and Michigan is one of the largest domestic asparagus growers in the United States. Michigan Asparagus is available mid-May through June and is the only hand-snapped harvested asparagus which means more usable asparagus and less waste.
Local Michigan farmers produce approximately 25 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium.
Ras el Hanout is a spice blend from North Africa that's akin to garam masala in Indian cuisine. Ras el Hanout, in Arabic, means "head of the shop", similar to the English expression "top-shelf", and implies it's a mixture of the best spices the seller has to offer.
I've seen recipes that include ten spices; I've seen recipes that include nearly fifty spices. So, while there is no definitive composition, it usually includes some combination of cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, ginger, chile peppers, coriander seeds, peppercorns, paprika, and turmeric. I have seen it with grains of paradise, fennel, saffron, and even rose petals.Ras el Hanout
- 2 t cinnamon, ground
- 2 t nutmeg, ground
- 2 t coriander seeds, ground
- 1-1/2 t cumin, ground
- 1-1/2 t turmeric, ground
- 1-1/2 t fleur de sel or other flake salt
- 1 t allspice, ground
- 1 t black pepper, ground
- 1 t black cardamom, ground
- 1 t red chile pepper flakes
- 1/2 t cloves, ground
- 1/2 t hot paprika, ground
- 1/2 t smoked paprika, ground
- 1 pound shrimp, peeled and deveined
- grill or grill pan
- oil for the grill
- preserved lemon rind, thinly sliced
ProcedureRas el Hanout
Place all of the spices in a bowl and stir to blend. Set aside.
Place shrimp in a medium mixing bowl. Sprinkle 1 to 2 T of ras el hanout over the shrimp. Toss to coat. Heat the grill or grill pan over medium heat. Lay the shrimp in a single layer on the grill. Cook until the shrimp turns opaque and chars, approximately 1 to 2 minutes per side.
Place the shrimp in a serving bowl or platter. Garnish with preserved lemon rind. I served the shrimp with some grilled asparagus. Yum!