Shrimp TagineCourse: DinnerCuisine: MoroccanDifficulty: Easy
We love Moroccan and Mediterranean food. My daughter loves shrimp every possible way so this dish was a huge hit. You can serve it with polenta, rice, couscous, burger, or and grain you prefer. I had farro on hand so I used it. This is a wonderful dish for during the week or to serve to guests and if you have a shrimp allergy you can use fish or chicken. *****The only thing that takes time is marinating the shrimp for 2 hours. Once that has been done, the recipe goes rather fast. I also like to serve this with either homemade naan bread or store bought naan bread. ***To save time you can prepare this up to 3 days early through step 3 and refrigerate. Rewarm before proceeding.
1/4 cup chopped fresh parsley
3 Tablespoons fresh chopped cilantro, plus sprigs for garnish
2 Tablespoons lemon juice
1 Tablespoon sweet paprika
1 teaspoon ground ginger
Small pinch Saffron threads, crumbled
1/3 cup extra virgin olive oil
1 1/2 lb large shrimp, shells removed
1 28oz can whole peeled tomatoes
3 garlic cloves, minced
1 1/2 teaspoon ground cumin
Salt and freshly ground pepper
3 lg carrots, peeled and sliced thin
1 lg sweet onion, sliced thin
4 red bliss potatoes, 1 1/2lb, thinly sliced
1 red pepper, sliced thin into strips
1 yellow pepper, sliced thin into strips
1/2 preserved lemon, chopped
1/2 cup pitted green olives
- In a medium bowl, combine parsley with chopped cilantro, lemon juice, paprika, ginger, saffron, and olive oil and marinate in the refrigerator for 2 hours.
- In a saucepan, combine the tomatoes with the garlic, cumin and season with salt and fresh ground pepper. Simmer over moderate heat, stirring to breakdown the tomatoes. Allow the sauce to thicken and tomatoes to completely breakdown, about 10 minutes.
- Spread the sliced carrots in a large enameled cast-iron pan or Dutch oven and season lightly with salt and freshly ground pepper. Add the onion, potatoes and bell peppers, lightly seasoning each layer. Spread the tomato sauce over the vegetables and cover and simmer over medium low heat for about 20 minutes until vegetables are tender.
- Add the preserved lemon and olives to the vegetables and arrange the shrimp on the top layer. Season with salt and fresh ground pepper. Cover and cook over medium low heat for about 3 minutes until the shrimp are pink. Transfer shrimp to a plate. raise the heat to medium and cook uncovered stirring once or twice, until juices have evaporated about 5 minutes. Don’t let the vegetables burn at the bottom.
- Transfer vegetables to a bowl and top with shrimp. Garnish with cilantro and serve on top of your favorite grain.