Shrimp Tagine

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in



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.


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


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