Prawn tagine

Name: Prawn tagine (Tajine de crevettes)
Yield: Serves 4
Cuisine: Moroccan
Ingredients: ½ tbsp sweet paprika; 8 garlic cloves, peeled and crushed; 3–4 tbsp finely chopped coriander leaves; salt, to taste; 500 g-600 g (1 lb 2 oz-1 lb 5 oz) cooked, peeled tiger prawns; 2 red peppers, finely chopped; 8–10 tbsp olive oil; 1 tsp finely chopped chilli pepper

Tajine de crevettes

Preparation info

Serves
4

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

The prawns in this hot, garlicky tagine were not traditionally a part of the Moroccan diet. The recipe probably came via the Spanish who colonized northern Morocco and developed the seafood industry around Larache. Be careful not to overcook it, as the prawns easily lose their texture.

Ingredients

500 g-600 g (1 lb 2 oz-1

Europe
Africa
Spain
Morocco
Fez
Fish course
Stew
Pescatarian
Mediterranean
North Africa
Gluten-free
Spicy

Method

Mix all the ingredients together in a bowl and leave to marinate for at least 30 minutes, or longer if possible.
Transfer to a saucepan and cook over a high heat, stirring continuously, for 5–10 minutes. Serve immediately.