Paula Wolfert’s book The Cooking of Southwest France persuaded us to visit that region of France many years ago. Her new book, The Food of Morocco (Ecco 2011), is now making us think about traveling to North Africa for a culinary adventure. We aren’t the only people Paula has influenced. This famed culinary anthropologist has introduced readers here to dishes like foie gras, preserved lemons, and truffles.Paula has published eight books. She’s won numerous awards and accolades. Her new book about Morocco is gorgeous. (Click here to win a copy of Paula Wolfert’s The Food of Morocco or a bottle of our extra virgin olive oil.)
Paula says the dish comes from a “modest café-restaurant in the small Atlantic town of Asilah, a half-hour drive west from Tangier.” It’s called Casa Pepe.
“Whole peeled shrimp are quickly sautéed in a tomato sauce infused with red pepper, cumin, cilantro, and parsley,” writes Paula. (Click here to see the recipe.)
The restaurant used Moroccan fefla hamra harra, a mildly hot red pepper. Paula substituted the more robust Basque piment d’Espelette, which can be found in powdered or paste form at specialty food stores. If you don’t have access to the real thing, culinary gurus suggest using hot paprika as a substitute.
Paula, by the way, is a real gem of a person. She responds promptly to emailed questions about cooking. She even advised us on what southern French dish a middle schooler could prepare for her French class. You can read an interview with Paula in our latest eNewsletter showcasing Mediterranean cuisine, as well as get her recipe for potato pancakes.
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