274 – Bibimbap with a Moroccan Twist! / بيبيمباب مع تويست المغربي
- 1 carrot
- 1 zucchini
- 2 cups of mushrooms (trumpet or white mushrooms)
- 1 cups of bean sprouts
- A bunch of fresh spinach
- Charmoula spices:
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon red chili pepper
- Crushed garlic (6-8 cloves)
- Olive oil
- 1 pound (450 grams) of peeled shrimp
- 1/2 lemon
- Salt and pepper (to taste)
- Finely chopped cilantro
- Cooked rice
Step 1: Preparing the Ingredients
1- Peel the carrot and cut it Julienne style (thin short sticks).
2- Without peeling the zucchini, cut it Julienne style.
3- Cut the mushrooms Julienne style.
4- Boil water, and place the spinach in boiling water for 1 minute. Remove and place in a bowl of water and ice. Let sit for 3 minutes, then remove the spinach and squeeze it out from the water. Chop the spinach and reserve.
5- In the same boiling water, add a large pinch of salt, and add the bean sprouts. Boil for 15-20 minutes. Drain and reserve.
6- Mix the charmoula spices together.
7- In a large skillet, drizzle olive oil, add a bit of the charmoula spices in the oil, and a teaspoon of the crushed garlic. Mix. Add the zucchini and saute for 45 seconds. Remove and reserve.
8- Do the same for the carrots. Add olive oil in the skillet, add a bit of the charmoula mix, and garlic. Mix. Add the carrots and saute for 1-2 minutes. Remove and reserve.
9- Do the same with the mushrooms.
10- In a clean skillet, drizzle olive oil, add the shrimp, squeeze some fresh lemon juice on top, salt and pepper. Cook for a few minutes until the shrimp becomes pink. remove and reserve.
Step 2: Putting together the Bibimbap
1- Fill half of a bowl with rice.
2- Add the vegetables around the bowl in separate bits: carrots, zucchini, mushrooms, spinach, and bean sprouts.
3- Place the cooked shrimp in the center.
4- Sprinkle chopped cilantrop on top.
Serve with Koran hot sauce or Harissa!