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Recipe Detail

Moroccan Shrimp Tagine

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Number of Servings:

Ingredients:

  1. 2 tablespoons - olive oil
  2. 4 - medium ripe tomatoes halved, seeded, chopped
  3. 6 cloves - garlic minced
  4. 2 tablespoons - fresh parsley finely chopped
  5. 2 tablespoons - fresh cilantro finely chopped
  6. 1 teaspoons - sweet paprika
  7. 1/4 teaspoons - cayenne pepper
  8. 1/4 teaspoons - ground cumin
  9. 1 - bay leaf
  10. - salt & pepper to taste
  11. 1 1/2 pounds - large shrimp peeled, tails left on
  12. 3 slices - lemon halved

Directions:

In a tagine, flameproof casserole, or heavy skillet or saute pan, add olive oil, tomatoes and garlic, and cook uncovered over medium heat until tomatoes are a deeper red and pulpy, about 12 minutes.
Reduce heat to low; stir in parsley, cilantro, paprika, cayenne & cumin.
Add the bay leaf and season with salt & pepper. Place the shrimp on top and cook for 1 minute, and then turn.
Place lemon slices around edges of the tagine, dribble 2 tablespoons water in the side, cover with lid, and cook for 10 minutes. Serve bubbling hot in tagine.


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