Spicy Moroccan Shrimp Tagine

Spicy Moroccan Shrimp Tagine might be a good recipe to expand your main course recipe box. This recipe serves 4. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 289 calories, 37g of protein, and 10g of fat per serving. For $4.47 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of bay leaf, tomatoes, lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Food Republic. From preparation to the plate, this recipe takes approximately 40 minutes. 2606 people found this recipe to be tasty and satisfying. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is tremendous. If you like this recipe, take a look at these similar recipes: Sweet & Spicy Moroccan Shrimp, Shrimp Fritters with Spicy Moroccan Dipping Sauce, and Moroccan Tagine.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 bay leaf

freshly ground black pepper

1/4 teaspoon cayenne pepper

2 tablespoons fresh cilantro, finely chopped

2 tablespoons fresh flat-leaf parsley, finely chopped

6 cloves garlic, minced

1/4 teaspoon ground cumin

3 slices lemon, halved

2 tablespoons olive oil

salt

1 1/2 pounds large shrimp, peeled, tails left on

1 teaspoon sweet paprika

4 medium ripe tomatoes, halved, seeded and grated

Equipment:

frying pan

tajine pot

Cooking instruction summary:

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

 

Step by step:


1. In a tagine, flameproof casserole, or heavy skillet or saute pan, add the olive oil, tomatoes, and garlic, and cook uncovered over medium heat until the tomatoes are a deeper red and pulpy, about 12 minutes. Reduce the heat to low. Stir in the parsley, cilantro, paprika, cayenne and cumin.

2. Add the bay leaf and season with salt and pepper.

3. Place the shrimp on top and cook for 1 minute, and then turn.

4. Place the lemon slices around the edges of the tagine, dribble 2 tablespoons water in the side, cover with the lid, and cook for 10 minutes.

5. Serve bubbling hot in the tagine. 


Nutrition Information:

Quickview
288k Calories
37g Protein
9g Total Fat
11g Carbs
41% Health Score
Limit These
Calories
288k
14%

Fat
9g
15%

  Saturated Fat
1g
9%

Carbohydrates
11g
4%

  Sugar
6g
7%

Cholesterol
428mg
143%

Sodium
1527mg
66%

Get Enough Of These
Protein
37g
74%

Vitamin C
125mg
153%

Selenium
81µg
117%

Vitamin A
3842IU
77%

Manganese
1mg
50%

Vitamin K
51µg
49%

Phosphorus
392mg
39%

Vitamin E
4mg
33%

Calcium
279mg
28%

Copper
0.56mg
28%

Iron
4mg
26%

Zinc
3mg
26%

Vitamin B12
1µg
21%

Magnesium
82mg
21%

Vitamin B6
0.41mg
20%

Potassium
638mg
18%

Folate
72µg
18%

Fiber
3g
14%

Vitamin B3
2mg
13%

Vitamin B1
0.11mg
8%

Vitamin B2
0.13mg
8%

Vitamin B5
0.64mg
6%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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