Moroccan cuisine · Fish & Seafood

Shrimp Tajine

Shrimp briefly braised in the tajine with tomato, bell pepper and chermoula – a sauce that calls for bread to dip.

Ingredients · for 4 servings

• 600 g shrimp (peeled and deveined)
• 3 tomatoes
• 1 green bell pepper
• 4 cloves of garlic
• 1 bunch cilantro
• 1/2 bunch parsley
• 1 tsp cumin
• 1 tsp paprika powder (sweet)
• 1 lemon
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. For the chermoula, blend the cilantro, parsley, 3 cloves of garlic, cumin, paprika powder, the juice of half a lemon, 4 tbsp olive oil, salt and pepper into a coarse paste.
2. Mix the shrimp with half the chermoula and marinate for 10 min.
3. Cut the tomatoes and bell pepper into thin slices and finely chop the remaining garlic.
4. Coat the tajine or pan with the remaining olive oil, layer the tomato and bell pepper slices tile-like, season with salt, and braise covered with the garlic over medium heat for 10 min.
5. Spread the shrimp along with the marinade on top and cook covered for 6–8 min. until they are opaque orange throughout and just firm.
6. Spoon the remaining chermoula over the top and serve with the remaining lemon wedges.