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Moroccan Tagine of Shrimp in Tomato Sauce Recipe

Note that we like to remove the tails from the shrimp for ease of eating; you may leave the tails on if you prefer. Cooking directions call for preparing the sauce and shrimp in a traditional Moroccan tagine. If you don't have one, you may use a deep skillet instead, or you might like to try cooking in a tagra, which can be covered loosely with aluminum foil.

moderate16 ingredients18 preparation steps
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Ingredients

  • 2 pounds plus 3 ounces (1 kilogram) large shrimp
  • 2 pounds plus 3 ounces (1 kilogram) fresh tomatoes, ripe
  • 1/3 cup olive oil
  • 1 medium onion, finely chopped
  • 7 cloves garlic, pressed
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons salt, or to taste
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh coriander
  • 1 bay leaf, optional
  • Fresh parsley, chopped, for garnish
  • Coarsely ground black pepper, for garnish
  • Lemon slices, or wedges, for garnish

Preparation

  1. 1Steps to Make It
  2. 2Gather the ingredients.
  3. 3Wash the shrimp under running water and drain.
  4. 4Remove the head, legs, and shells (and tails if desired)
  5. 5Devein the shrimpif necessary.
  6. 6Wash the shrimp again and set aside in a colander to drain.
  7. 7Clean the Shrimp
  8. 8Make the Tomato Sauce
  9. 9Peel, seed, and chop thetomatoes.(Or, if the tomatoes are very soft, you can cut them in in half, seed them and grate them.)\u200b
  10. 10Set the tomatoes aside.
  11. 11Place the base of a large tagine over medium-low heat.(The use of a diffuser between the heat source and tagine is recommended.)
  12. 12Add the olive oil and onions and saute gently for several minutes, or until the onions begin to soften.
  13. 13Add the garlic and sauté just for a minute or two, until very fragrant.
  14. 14Remember to maintain the low heat, and avoid burning the garlic.
  15. 15Add the tomatoes, spices and herbs and stir to combine.
  16. 16Cover, and allow the tagine to slowly reach a simmer.
  17. 17Do not increase the heat to speed things up.
  18. 18Continue simmering the tomatoes, stirring occasionally, for about 30 minutes, or until the tomatoes can be mashed with the back of a spoon and a thick sauce forms.