Merguez are North African/Middle Eastern sausages made with
ground lamb with a hint of cumin and lots of spice. You could
always make this dish with a milder Italian sausage if you like
it, but the sweetness of the shrimp really does balance the
Prep time: 15 minutes (to defrost and remove shells from
Sauté time: 8-10 minutes
Heat a large non-stick skillet over medium high heat. Add
olive oil and sauté onions until soft (4-5 minutes). Add the
shrimp, garlic, lemon juice & zest and toss. Cook for 4 minutes
or until the shrimps have turned pink. Don’t over cook them.
Remove from the pan and set aside in a large bowl. Toss with
cilantro or oregano.
In the same skillet, sauté the Merguez over medium high heat
for about 5 minutes or so. They should no longer be pink in the
center. Remove and add to the shrimp.
Time for the spinach. Wipe out the skillet, add a little
water (1 tbsp) and heat spinach over medium heat until wilted.
Sometimes I find the spinach a bit bitter, when that happens I
just add a pinch of sugar.
Normally I would serve the shrimp & sausage mix over rice,
but this time we just ate it over the spinach. The Merguez
sausage is spicy, so I don’t add any spices, but if you’re just
doing shrimps, I’d add ¼ tsp chili flakes or whatever your
favorite heat is.