Shrimp Tagine

Name: Shrimp Tagine
Yield: Makes 6 Main-Course Servings
Cuisine: Morocco
Ingredients: ¾ to 1 cup harissa sauce, homemade or purchased; 1 small bunch cilantro, large stems removed and chopped at the last minute; 6 tomatoes, peeled, seeded, and chopped; 18 jumbo or 30 large shrimp, peeled and then deveined if desired; 1 tablespoon water for 30 minutes; ½ teaspoon saffron threads, soaked in; 3 tablespoons golden raisins (sultanas); ¼ teaspoon ground cloves; 1 teaspoon ground turmeric or 1 tablespoon grated fresh turmeric; ½ preserved lemon, cut into ¼-inch dice (about; ½ teaspoon ground cinnamon; 1 teaspoon ground cumin; 1-inch piece fresh ginger, peeled and grated (about 1 tablespoon); 3 tablespoons butter; 4 carrots, peeled and sliced 3 cloves garlic, chopped; Leaves from 1 small bunch mint and chopped at the last minute; 1 onion, finely chopped; 3 tablespoons slivered blanched almonds

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Moroccan cooking is complex and underappreciated. 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

3 tablespoons slivered blanched almonds
1 onion, finely chopped
4 carrots, peeled

Africa
Morocco
Fish course
Preserve
Pescatarian
Gluten-free
Mediterranean

Method

Preheat the oven to 350°F. Spread the almonds on a pie pan and toast in the oven, stirring occasionally, for about 12 minutes, or until they are fragrant and have taken on color. Pour onto a plate and let cool.

In a heavy-bottomed pot large enough to hold the tagine, cook the o