Moroccan Shrimp Tagine Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    Brief Description

    A spicy shrimp dish that can also be prepared individually in smaller dishes and served as an appetizer.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  African

    Prep Time: 10 min
    Cook Time: 30 min


    Food Republic

    Posted By:


    Posted On:

    July 21, 2012

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    1. my div says:

      […] spicy, quick dish that can be made in a tagine, if you have one, or a heavy skillet, if not. ¬†Moroccan Shrimp Tagine is seasoned with garlic, tomatoes, cayenne, cumin, and can be served alone, as an appetizer, or […]

    2. my div says:

      […] Moroccan Shrimp Tagine cooks up quickly. ¬†Shrimp is cooked over tomatoes and garlic seasoned with parsley, cilantro, paprika, and cumin; simmered until all the yummy flavors are absorbed. […]

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