Ingredients: Shrimp and Shrimp Stock 1 red bell pepper, quartered 1 large red tomato 1/2 yellow onion, quartered 3 unpeeled garlic cloves 2 pounds unpeeled raw jumbo shrimp 1 tablespoon plus 1 teaspoon kosher salt, divided 2 quarts tap water 1 celery stalk, coarsely chopped 3 bay leaves 1 teaspoon saffron threads 1/2 teaspoon black pepper Cocktail Sauces: 3/4 cup ketchup 1/4 cup fresh lime juice (from 2 limes) 1 tablespoon Worcestershire sauce 2 teaspoons Mexican-style hot sauce (such as Valentina or Salsa Huichol) 2 teaspoons adobo sauce (from can of chipotle chiles in adobo) 1 cup finely chopped red onion 1 cup 1/4-inch-cubed tomato 1 cup 1/4-inch-cubed seeded cucumber 1 serrano chile, seeded and finely chopped (about 2 teaspoons) (optional) 1 medium-size ripe avocado, chopped (about 3/4 cup) 3 tablespoons chopped fresh cilantro Saltine crackers, for serving Direction: Make the shrimp and shrimp stock: Heat a large cast-iron skillet over Add bell pepper, tomato, onion, and garlic; cook, turning occasionally, until vegetables are charred in spots and slightly softened, about 15 minutes. Meanwhile, peel and devein shrimp, leaving tails on; reserve in a large bowl, toss together peeled shrimp and 1 teaspoon salt. Cover and chill until ready to use. In a large saucepan, bring 2 quarts water, charred vegetable mixture, celery, and bay leaves to a boil over medium-high. Reduce heat to medium-low, and simmer, lightly mashing stock with a slotted spoon, until stock is light red, about 30 Pour through a fine wire-mesh strainer into a bowl: discard solids. Wipe saucepan clean and return strained shrimp stock to saucepan. Add saffron, black pepper, and remaining 1 tablespoon salt. Bring to a simmer over medium-high. Reduce heat to medium, and gently simmer until saffron has bloomed and the stock is rich red, about 10 minutes. Add shrimp; cook, stirring occasionally, until just cooked through, 2 to 3 minutes. 4- Using a slotted spoon, transfer shrimp to a colander; rinse under cold running water to stop the cooking process. Drain well. Pour stock through a fine wire-mesh strainer into a large measuring cup, discard solids. Set shrimp aside. Make the cocktail sauce: In a medium bowl, stir together ketchup, lime juice, Worcestershire, hot sauce, and adobo sauce until Add onion, tomato, cucumber, serrano, and shrimp; stir to coat. (The sauce should be tart, spicy, and assertive; the flavors will mellow out once you add it to the stock.) Ladle 3/4 cup shrimp stock into four to six large coupe or shrimp cocktail glasses; reserve remaining stock for another use. Add about 1 cup shrimp mixture to each cocktail glass; top with avocado and serve with saltines.
Ingredients: One 3 1/2- to 4-pound chicken, cut into 8 pieces Kosher salt Black pepper 2 large spring onions, halved lengthwise 1 cup chopped cilantro 1 cup chopped parsley 1 preserved lemon, quartered, seeds removed 3 garlic cloves, crushed One 2-inch piece of fresh ginger, peeled and sliced 1/4 inch thick 2 tablespoons sweet paprika 1 tablespoon ghee or unsalted butter, melted 1 tablespoon harissa 1 teaspoon ground cumin 1 teaspoon ground turmeric 1/2 teaspoon ground cardamom 1/4 teaspoon crushed red pepper 1/4 teaspoon ground cinnamon 1/4 teaspoon saffron 1/4 cup plus 2 tablespoon extra-virgin olive oil 1 pound multicolored carrots, peeled, halved lengthwise 2 large fennel bulbs, halved and very thinly sliced 1 cup fresh or thawed frozen peas 1 cup whole green olives 3 cups low-sodium chicken broth 2 tablespoons fresh lemon juice 1 cup couscous 1 small yellow onion, finely chopped Direction: In a large bowl, season the chicken with salt and black pepper. Add the spring onions, 1/2 cup each of the cilantro and parsley, the preserved lemon, garlic, ginger, paprika, ghee, harissa, cumin, turmeric, cardamom, crushed red pepper, cinnamon and saffron and toss to Cover and let marinate in the refrigerator overnight. In a large enameled cast-iron casserole, heat 1/4 cup of the olive oil. Scrape the marinade off the chicken and reserve. Working in batches, cook the chicken, skin side down, over moderate heat until browned, about 8 minutes. Add the carrots, fennel, peas, green olives, reserved marinade and 1 cup of the broth. Cover the casserole and bring the liquid to a boil, then reduce the heat to moderately low and cook until the chicken is tender, about 35 minutes. Remove from the heat and let the tagine stand, covered, for about 15 minutes. Add the lemon juice and the remaining 1/2 cup each of cilantro and parsley and season with salt and black Meanwhile, put the couscous in a large heatproof In a medium saucepan, heat the remaining 2 tablespoons of olive oil. Add the yellow onion and cook over moderate heat, stirring occasionally, until lightly browned, about 10 minutes. Add the remaining 2 cups of broth, bring to a simmer and pour over the couscous. Cover the bowl with plastic wrap and let stand for 15 minutes. Fluff the couscous with a fork and season with salt. Serve the couscous with the tagine.
