Moroccan Shrimp Tagine Recipe

The tagines are an iconic part of Moroccan cuisine. The name refers to both the dish itself, a tasty stew that is simmered carefully to bring forth wonderful flavors, and the conical clay pots used to prepare the food. The ingredients for classic tagines can include a wide range of proteins, fruits, vegetables, and other ingredients! With Casablanca Market Moroccan Harissa and Preserved Lemon Puree, this simple shrimp tagine adds vibrant bursts of authentic flavor to fresh tomatoes, loads of garlic, green herbs, and shrimp.

Moroccan Shrimp in One Pot Moroccan cuisine is the inspiration for this fragrant and tasty dish, which is usually prepared in a tagine, a traditional clay pot, but it may also be prepared in a skillet or a standard Dutch oven. Tender shrimp, colorful spices, and a variety of veggies combine to make this dish, which is ideal for a one-pot dinner, flavorful and filling. For you, here’s a recipe:

Ingredients:

Here are  the ingredients for Moroccan Shrimp Tagine recipe:

For the shrimp:

• One pound of big, peeled and deveined shrimp
• Two tablespoons of olive oil
• One tablespoon of ground cumin
• One teaspoon of paprika
• Ground cinnamon, 1 teaspoon
• Half a teaspoon crushed turmeric
• Half a teaspoon ground ginger
• To taste, add salt and pepper
• One tablespoon of lemon juice

For the tagine:

• Two tablespoons of olive oil
• One medium onion, cut finely
• Two minced garlic cloves
• One bell pepper
• One sliced zucchini
• Half a cup of pitted and sliced green olives
• One large tomato
• One canned (15 oz) washed and drained chickpeas
• One cup of vegetable broth with low sodium
• 1/4 cup dried apricots or raisins (optional)
• One tablespoon of honey (optional; adds a touch of sweetness)
• Chopped fresh parsley or cilantro (for garnish)
• Half a teaspoon of saffron strands

Instructions:

1. Add the shrimp, olive oil, cumin, paprika, cinnamon, turmeric, ginger, salt, pepper, and lemon juice to a bowl.
2. Mix until the spices are evenly distributed over the shrimp. Give them a good 15 to 20 minutes to marinade.
3. In a large pan, Dutch oven, or tagine pot, heat the olive oil over medium heat.
4. Next, add and cook the onion and garlic for about 5 minutes, or until they are mellow and aromatic.
5. Add the bell pepper and zucchini, and cook for another 5-7 minutes, until they start to soften.
6. Add the chopped tomato and heat for 3–4 minutes, or until it starts to break down and soften.
7. Stir in the chickpeas, olives, saffron, and vegetable broth. To enable the flavors to combine, bring everything to a simmer and cook for ten to twelve minutes.
8. Add the marinated shrimp to the pot very gently. Make sure the shrimp are well immersed in the sauce by giving it a good stir. After another five to seven minutes, cover the saucepan and simmer the shrimp until they are cooked through (they should become opaque and pink).
9. For a little sweetness, stir in honey, if using, and taste and adjust seasoning with salt and pepper.
10. Before serving, garnish with freshly cut parsley or cilantro.
11. Serve the Moroccan shrimp tagine hot, preferably with warm flatbread, rice, or couscous on the side so that the fragrant sauce can be soaked up.

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