Here’s a delicious recipe for Moroccan Tagine of Shrimp in Tomato Sauce:

Ingredients:

• 1 lb (450g) shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 large tomato, chopped (or 1 can of chopped tomatoes)
• 1 tbsp tomato paste
• 1 red bell pepper, diced
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1/2 cup (120ml) water or fish stock
• 1 lemon, juice and zest
• 1/4 cup (30g) chopped fresh cilantro
• 1/4 cup (30g) chopped fresh parsley

Instructions:

1. Prepare the Shrimp:

• Season the shrimp with a pinch of salt, pepper, and a squeeze of lemon juice. Set aside.

1. Cook the Vegetables:

• In a large tagine or a deep skillet, heat the olive oil over medium heat.
• Add the chopped onion and sauté until soft and translucent, about 5 minutes.
• Add the minced garlic and cook for another 1-2 minutes until fragrant.

1. Make the Sauce:

• Add the chopped tomatoes (or canned tomatoes), tomato paste, and diced red bell pepper to the tagine.
• Stir in the ground cumin, paprika, coriander, turmeric, cinnamon, and cayenne pepper (if using).
• Season with salt and pepper to taste.
• Pour in the water or fish stock and stir well to combine.

1. Simmer the Sauce:

• Bring the mixture to a simmer and let it cook for about 10-15 minutes, until the sauce thickens and the flavors meld together.

1. Cook the Shrimp:

• Add the seasoned shrimp to the tagine, nestling them into the sauce.
• Cover the tagine and let the shrimp cook for 5-7 minutes, or until they turn pink and are cooked through.

1. Finish and Serve:

• Once the shrimp are cooked, stir in the lemon zest and juice.
• Sprinkle the chopped cilantro and parsley over the top.
• Serve the tagine hot with crusty bread, couscous, or rice.

Enjoy your Moroccan Tagine of Shrimp in Tomato Sauce!