Shrimp-and-Vegetable Tagine with Preserved Lemon Recipe.
This shrimp tagine recipe is a wonderful one-pot dish shrimp and vegetables gently simmered in a richly spiced tomato Moroccan tagine.
25-30 large shrimp, peeled, tails left on
1/2 Cup tomato sauce
4 cloves garlic, minced
1 table spoon fresh ginger ( grated)
1 large carrot (peeled and cut into strips)
1 red pepper ( sliced)
1 onion ( sliced)
2 tomatoes ( chopped )
2 russet potatoes peeled, cut into wedges
1/2 preserved lemons (sliced)
4 tablespoons olive oil (divided)
1/4 cup fresh cilantro, chopped
1 teaspoon sweet paprika
1/4 teaspoon saffron
1/4 teaspoon ground cumin
Salt and black pepper
In a medium bowl add shrimp with cilantro, ginger, lemon juice, olive oil, and paprika marinate for 1 hour.
Heat a large tagine, add the olive oil and the onions, and garlic cook for 2-3 minutes. or until softened.
Add chopped tomatoes, stir in seasoning and let it cook for 2-3 mins.
Move tomato mixture to a bowl then add potatoes, carrots and peppers to the tagine, top it with tomato mixture and tomato sauce bring the mixture to boil. Let it cook until potatoes is soft about 10-12 mins.
Add shrimp, preserved lemons and olives, reduce the heat until simmering, cover with a lid and cook for 20 minutes until shrimp is cooked and sauce has thickened.
Season to taste with salt and black pepper.