Shrimp and Vegetable Tagine with Preserved Lemon

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Name: Shrimp and Vegetable Tagine with Preserved Lemon
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Moroccan
Ingredients: 1/4 cup Italian parsley chopped; 3 tblspoons Cilantro chopped plus whole sprigs for garnish; 2 tblspoons Lemon juice; 1 tblspoons Sweet paprika; 1 teaspoon Ground ginger; 1 pinch Saffron threads crumbled; 1/3 cup Extra virgin olive oil; 1 1/2 pounds Large shrimp shelled, deveined, tails left on; 2 1/4 pounds Plum tomatoes peeled, seeded and coarsely chopped; 3 Garlic cloves minced; 1 1/2 teaspoons Ground cumin; Salt to taste; Freshly ground pepper to taste; 3 Large carrots thinly sliced; 1 Large sweet onion thinly sliced; 1 1/2 pounds Red Bliss potatoes peeled and thinly sliced; 1 ea Red bell pepper cut into thin strips; 1 ea Yellow bell pepper cut into thin strips; 1/2 Preserved lemon peel only, thinly sliced; 1/2 cup Pitted green olives

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INGREDIENTS

1/4 cup Italian parsley ; chopped
3 tblspoons Cilantro ; chopped plus whole sprigs for garnish
2 tblspoons Lemon juice
1 tblspoons Sweet paprika
1 teaspoon Ground ginger
1 pinch Saffron threads ; crumbled
1/3 cup Extra virgin olive oil
1 1/2 pounds Large shrimp ; shelled, deveined, tails left on
2 1/4 pounds Plum tomatoes ; peeled, seeded and coarsely chopped
3 Garlic cloves ; minced
1 1/2 teaspoons Ground cumin
Salt ; to taste
Freshly ground pepper ; to taste
3 Large carrots ; thinly sliced
1 Large sweet onion ; thinly sliced
1 1/2 pounds Red Bliss potatoes ; peeled and thinly sliced
1 ea Red bell pepper ; cut into thin strips
1 ea Yellow bell pepper ; cut into thin strips
1/2 Preserved lemon ; peel only, thinly sliced
1/2 cup Pitted green olives

INSTRUCTIONS

1. In a medium bowl, combine the parsley with the cilantro, lemon juice, paprika, ginger, saffron and olive oil. Add the shrimp, toss to coat and refrigerate for 2 hous.

2. Meanwhile, in a medium saucepan, combine the tomatoes with the garlic and cumin and season with salt and pepper. Simmer over moderate heat, stirring occasionally, until tomatoes are broken down and slightly thickened, 10 minutes.

3. Spread the slice carrots in a large enameled cast-iron casserole or Dutch oven and season lightly with salt and pepper. Add the onion, potatoes and bell peppers, lightly seasoning each layer with salt and pepper. Spread the tomatoe sauce on the top. Cover and simmer over moderatly low heat until the vegatables are just tender, about 20 minutes.

4. Add the preserved lemon and olives to the casserole and arrange the shrimp on top in a single layer. Season with salt and pepper. Cover and cood over moderately low heat until the shrimp are pink and curled, about 3 minutes. Transfer the shrimp to a plate. Raise the heat to moderate and cood the tagine uncovered, stirring once or twice, until the juices have evaporated, about 5 minutes. Don't let the vegatbles burn on the bottom. Transfer the vegatbles to a bowl and top with the shrimp. Garnish with cilantro twigs.

NOTES

The tagine can be prepared through step 3 and refrigerated overnight. Rewarm before proceedingl.

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Shrimp and Vegetable Tagine with Preserved Lemon

1/4 cup Italian parsley chopped
3 tblspoons Cilantro chopped plus whole sprigs for garnish
2 tblspoons Lemon juice
1 tblspoons Sweet paprika
1 teaspoon Ground ginger
1 pinch Saffron threads crumbled
1/3 cup Extra virgin olive oil
1 1/2 pounds Large shrimp shelled, deveined, tails left on
2 1/4 pounds Plum tomatoes peeled, seeded and coarsely chopped
3 Garlic cloves minced
1 1/2 teaspoons Ground cumin
 Salt to taste
 Freshly ground pepper to taste
3 Large carrots thinly sliced
1 Large sweet onion thinly sliced
1 1/2 pounds Red Bliss potatoes peeled and thinly sliced
1 ea Red bell pepper cut into thin strips
1 ea Yellow bell pepper cut into thin strips
1/2 Preserved lemon peel only, thinly sliced
1/2 cup Pitted green olives

1.  In a medium bowl, combine the parsley with the cilantro, lemon juice, paprika, ginger, saffron and olive oil.  Add the shrimp, toss to coat and refrigerate for 2 hous.

2.  Meanwhile, in a medium saucepan, combine the tomatoes with the garlic and cumin and season with salt and pepper.  Simmer over moderate heat, stirring occasionally, until tomatoes are broken down and slightly thickened, 10 minutes.

3.  Spread the slice carrots in a large enameled cast-iron casserole or Dutch oven and season lightly with salt and pepper.  Add the onion, potatoes and bell peppers, lightly seasoning each layer with salt and pepper.  Spread the tomatoe sauce on the top.  Cover and simmer over moderatly low heat until the vegatables are just tender, about 20 minutes.

4.  Add the preserved lemon and olives to the casserole and arrange the shrimp on top in a single layer.  Season with salt and pepper.  Cover and cood over moderately low heat until the shrimp are pink and curled, about 3 minutes.  Transfer the shrimp to a plate.  Raise the heat to moderate and cood the tagine uncovered, stirring once or twice, until the juices have evaporated, about 5 minutes.  Don't let the vegatbles burn on the bottom.  Transfer the vegatbles to a bowl and top with the shrimp.  Garnish with cilantro twigs.

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Nutrition

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Serving Size: 1 Serving (598g)
Recipe Makes: 6 Servings

Calories: 416
Calories from Fat: 154 (37%)

Amt Per Serving		% DV

	Total Fat 17.1g	23 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 10.8g
	Polyunsanturated Fat 2.5g
Cholesterol 170.2mg		52 %
Sodium 506.4mg		17 %
Potassium 1497.7mg		39 %
Total Carbohydrate 40.8g		12 %
	Dietary Fiber 7.5g	30 %
	Sugars, other 33.3g
Protein 28.4g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 416

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