Shrimp Vegetable Tagine with Preserved Lemons
Course: DinnerCuisine: MediterraneanDifficulty: Easy4
servings30
minutes40
minutesMy family and I love this dish. On a cold night, this dish shines. It makes you warm and fills you up. You can always replace the shrimp with chicken, pork or vegetables to make it more vegetarian. This served with Jasmine rice is always a winning combination. ******Marinate the shrimp for 2 hours before cooking
Ingredients
1/4 cup chopped parsley
3 Tablespoons chopped cilantro
2 Tablespoons lemon juice
1 tablespoon smoked paprika
1 teaspoon ground ginger
small pinch saffron threads
1/3 cup olive oil
1 1/2 lbs large shrimp, shelled and deveined
3 garlic cloves, minced
1 large can whole tomatoes
1 small can diced tomatoes, some liquid discarded
2 teaspoons cumin
Salt and fresh ground pepper
3 lg carrots, peeled and sliced
1 lg onion, peeled, thinly sliced
4 red potatoes, 1 1/2 lb, quartered
2 bell peppers, cut into thin strips
1 preserved lemon, chopped
1/2 cup pitted green olives, chopped
Cooked rice or couscous
Directions
- In a medium bowl, combine parsley, cilantro, lemon juice, paprika, ginger, saffron, and olive oil. Add the shrimp and toss to coat with marinade. Refrigerate for 2 hours. I always forget this step so no worries if you do to.
- In a lg dutch oven, add oil and sliced carrots, onion, potatoes, bell peppers, and season with salt and pepper. Add the tomatoes, garlic, and cumin. Give a good stir and covered simmer over medium low heat until vegetables are just tender, 20 minutes.
- Add the preserved lemon and olives to the pot and give it a good stir. Raise the heat and cook for 8 minutes. Add the shrimp and toss and cook until they are pink about 3 minutes.
- Serve on top of rice and garnish with fresh cilantro. This can be made up to 2 days ahead of time. Add the shrimp when ready to serve.
