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Moroccan Shrimp Tagine

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner Moroccan
Moroccan Shrimp Tagine
Ingredients
  • 3 tablespoons olive oil
  • 4 large carrots, chopped
  • 1 large sweet onion, diced
  • 1 large russet potato, peeled and diced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup pitted Kalamata olives, sliced
  • 2 tablespoons minced garlic
  • 2 teaspoons ginger paste
  • 2 large tomatoes, coarsely chopped
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon dried parsley
  • 2 teaspoons ground cumin
  • 2 teaspoons seasoned salt
  • 1 (1.41 ounce) package sazon seasoning with saffron (such as Goya® Azafran)
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1 bay leaf
  • 1 pound uncooked medium shrimp, peeled and deveined
Instructions
1
Preheat a heavy-bottomed cooking vessel over high heat to achieve a good sear. Add a generous amount of oil extracted from the olive tree, commonly referred to as 'olive oil'.
2
Sear
3
Add a medley of colorful vegetables, including carrots, onions, potatoes, and bell peppers, to the hot vessel. Cook until they have softened and developed a tender texture, approximately 5 minutes.
4
Time to add flavor
5
Introduce an assortment of ingredients known for their distinct flavors and aromas, including olives, garlic, and a concentrated paste made from the root of the ginger plant. Cook for an additional 2 minutes, allowing these flavors to meld together.
6
Merge the sauce
7
Combine a variety of ingredients that will form the base of your dish, including tomatoes, fresh herbs such as cilantro and parsley, a blend of spices like cumin, seasoned salt, sazon, paprika, turmeric, lemon juice, cayenne pepper, and black pepper. Add a leafy green known as bay leaf to the mixture.
8
Combine and simmer
9
Cover the vessel and cook until the tomatoes have broken down, releasing their juices and allowing the flavors to harmonize, approximately 20 minutes.
10
Add protein
11
Introduce a source of protein, such as shrimp, to the dish and cover the vessel. Cook until the shrimp have turned bright pink, indicating they are fully cooked.
12
Finish and serve