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:
covered percent of daily need
