Moroccan cuisine · Fish & Seafood

Tajine Camaron bel Matisha

Shrimp in a thick tomato-garlic sauce with paprika and plenty of parsley, eaten straight from the tajine.

Ingredients · for 4 servings

• 600 g shrimp (peeled, deveined)
• 6 tomatoes
• 2 tbsp tomato paste
• 6 cloves garlic
• 1 bunch flat-leaf parsley
• 1 tsp paprika (sweet)
• 1 tsp cumin
• 1 tsp harissa
• 1 lemon
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the shrimp, pat dry, and drizzle with the juice of half a lemon, a little salt, and pepper; peel the tomatoes, seed, and finely dice.
2. Finely chop the garlic, wash the parsley and roughly chop it, setting a third aside for garnish.
3. Warm olive oil in a tajine or wide pan, gently sauté the garlic with paprika, cumin, and harissa for 1 minute until fragrant — keep the heat low so the garlic doesn't turn bitter.
4. Briefly toast the tomato paste, add the tomato cubes and two-thirds of the parsley, and cook uncovered over medium heat for 12–15 minutes until the sauce is thick and oil separates at the edge.
5. Place the shrimp into the sauce, cover and cook for 5–6 minutes, turning once, until they are uniformly pink and just firm.
6. Sprinkle with the remaining parsley, top with lemon wedges, and serve straight from the dish with plenty of bread.