
Shrimp Tagine

by:




Moroccan cooking is complex and under appreciated. This recipe is adapted from many similar recipes but uses only the best flavors and components of each. Serve it with couscous or rice. To learn more about authentic Moroccan cooking, read Paula Wolfert's Couscous and Other Good Food from Morocco.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 6
3 tablespoons slivered blanched almonds
1 onion (finely chopped)
4 carrots (peeled and sliced)
3 cloves garlic (chopped)
3 tablespoons butter
1 tablespoon fresh ginger (peeled and grated)
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric (or 1 tablespoon grated fresh turmeric)
1/4 teaspoon ground cloves
1/2 teaspoon saffron threads (soaked in 1 tablespoon water for 30 minutes)
6 tomatoes (peeled, seeded, and chopped)
1 small bunch cilantro (large stems removed and chopped at the last minute)
1 small bunch mint (leaves, chopped at the last minute)
3 tablespoons golden raisins (sultanas)
1/2 (about 2 tablespoons) preserved lemon (cut into 1/4-inch dice and rinsed in a strainer) (optional)
18 jumbo (30 large) shrimp (peeled and then deveined if desired)
3/4-1 cup harissa (homemade or purchased)
Servings Per Recipe: 6
Amount per Serving
Calories: 168
- Total Fat: 9 g
- Saturated Fat: 4 g
- Trans Fat: 0.2 g
- Cholesterol: 38.1 mg
- Sodium: 261.2 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 4.6 g
- Sugars: 9.4 g
- Protein: 5.9 g
preparation

comments