The Shrimp and Vegetable Tagine with Lemons is one of the most well-known traditional Moroccan dishes . The dish’s signature flavors are brought out by slow cooking in a traditional Moroccan tagine, a cone-shaped clay cooking vessel.
The North African Berbers, who have been using tagines for centuries, are the ones responsible for popularizing this dish. Tagine is a traditional Moroccan dish that has developed over time. The meal is typically served at parties and celebrations like weddings and reunions.
Vegetables like onions, garlic, carrots, potatoes, and bell peppers are commonly used in the Shrimp and Vegetable Tagine with Lemons. Cumin, coriander, ginger, and paprika are just some of the traditional Moroccan spices used to give this dish its distinctive flavor and aroma.
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A staple in Moroccan cooking, preserved lemons are used to impart a sour and slightly salty flavor. The lemons’ skin is softened and the flavor is enhanced by being preserved in a mixture of salt and lemon juice for several weeks.
Shrimp and Vegetable Tagine with Lemons is a comforting and flavorful meal that is equally at home at a casual weeknight meal or a formal celebration. It is commonly accompanied by a side of Moroccan salad and served with couscous or bread.
3 Reasons People Love the Shrimp and Vegetable Tagine with Lemons Recipe
1. Rich and unique flavors: The combination of succulent shrimp, a medley of vegetables, and traditional Moroccan spices creates a rich and unique flavor that people love. The tangy flavor of the preserved lemons adds another layer of complexity to the dish.
2. Health benefits: Shrimp and vegetables are both nutritious ingredients that are rich in vitamins and minerals. This dish is also low in fat and calories, making it a healthy option for those watching their weight or looking for a nutritious meal.
3. Versatility: Shrimp and Vegetable Tagine with Lemons can be easily customized to suit individual tastes and preferences. The recipe can be adjusted to include more or less of certain ingredients or spices, allowing for endless variations.
How To Make Our Shrimp and Vegetable Tagine with Lemons
Ingredients (8 Servings)
2 lbs large shrimp, peeled and deveined
1 large onion, chopped
4 garlic cloves, minced
2 cups carrots, sliced
2 cups potatoes, diced
2 bell peppers, seeded and chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
2 cups chicken or vegetable broth
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/2 cup chopped preserved lemons (about 2 lemons)
Salt and pepper to taste
1/4 cup olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix the shrimp, onion, garlic, carrots, potatoes, and bell peppers.
3. In a small bowl, mix the cumin, coriander, paprika, ginger, cinnamon, and turmeric.
4. Add the spice mix to the large bowl of vegetables and shrimp, and toss to coat evenly.
5. In a large oven-safe pot or tagine, heat the olive oil over medium-high heat.
6. Add the shrimp and vegetable mixture to the pot and cook for about 5 minutes, stirring occasionally.
7. Pour in the broth and add the chopped parsley, cilantro, and preserved lemons.
8. Season with salt and pepper to taste.
9. Cover the pot with a lid or aluminum foil and bake for 40-45 minutes, or until the vegetables are tender and the shrimp is cooked through.
10. Serve hot with couscous or bread.
Nutritional Information For the Shrimp and Vegetable Tagine with Lemons
Calories: 306
Carbohydrates: 22g
Protein: 34g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 285mg
Sodium: 1196mg
Potassium: 943mg
Fiber: 4g
Sugar: 4g
Prep time: 20-30 minutes
Cooking time: 45-50 minutes
List of Pots, Pans, and Cooking Equipment Needed
large mixing bowl
small mixing bowl
cutting board
chef’s knife
large oven-safe pot or tagine
Best way to Store Leftovers For the Shrimp and Vegetable Tagine with Lemons
The best way to store the cooked ingredients is to place them in an airtight container in the refrigerator. They should be consumed within 3-4 days.
Possible Substitutions for Ingredients For the Shrimp and Vegetable Tagine with Lemons
Shrimp can be substituted with chicken, tofu, or chickpeas for a vegetarian version.
Potatoes can be substituted with sweet potatoes or butternut squash.
Bell peppers can be substituted with zucchini or eggplant.
Ingredients to Substitute for a Vegetarian Version of the Shrimp and Vegetable Tagine with Lemons
Substitute shrimp with tofu, chickpeas, or another protein of your choice.
Use vegetable broth instead of chicken broth.
Tips and Tricks for Creation of the Recipe:
To save time, prep the vegetables and shrimp the night before and store them in the refrigerator until ready to use.
Use pre-made preserved lemons instead of making them from scratch.
Use frozen shrimp instead of fresh shrimp to save time and reduce prep work.
Possible Side Dishes and Desserts to Serve With the Shrimp and Vegetable Tagine with Lemons
Moroccan couscous
Bread, such as pita or naan
Moroccan-style salad
Baklava or other Middle Eastern desserts
Instructions on How to Serve the Shrimp and Vegetable Tagine with Lemons
Serve the Shrimp and Vegetable Tagine with Lemons hot with a side of couscous or bread.
Garnish with fresh parsley or cilantro, if desired.
Serve with a side of Moroccan-style salad and a dessert of your choice.
FAQs About the Shrimp and Vegetable Tagine with Lemons Recipe
1. Can I make this recipe without a tagine?
Yes, you can make this recipe without a tagine by using a large oven-safe pot with a lid. The cooking process will be the same, but the flavor may be slightly different.
2. Can I use fresh lemons instead of preserved lemons?
Preserved lemons have a unique flavor that is difficult to replicate with fresh lemons. However, if you don’t have preserved lemons, you can use fresh lemons as a substitute.
3. Can I use other vegetables in this recipe?
Yes, you can use other vegetables in the Shrimp and Vegetable Tagine with Lemons recipe, such as zucchini, eggplant, or sweet potatoes. Just be sure to adjust the cooking time as needed.
4. Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and reheat it when ready to serve. The flavors may even deepen after sitting for a day.
5. How long will the preserved lemons last?
Preserved lemons can last for several months in the refrigerator. Just be sure to store them in an airtight container.
Final Thoughts:
Delicious and healthy, the Shrimp and Vegetable Tagine with Lemons is a wonderful addition to any meal. The succulent shrimp, colorful vegetables, and traditional Moroccan spices in this dish make for a truly one-of-a-kind culinary experience.
The dish is elevated to new heights by the addition of preserved lemons, whose sour and salty flavor leaves a lasting impression.
The adaptability of this dish is one of its many strengths. It’s simple to alter to fit personal preferences, and can even be made vegetarian with a few simple substitutions. It’s also a practical dish because it’s simple to make and can be made in advance.
The Shrimp and Vegetable Tagine with Lemons is an excellent example of traditional Moroccan cooking that also holds cultural significance. Its unique flavor and long history have made it a favorite among those seeking out exotic dishes.
The Shrimp and Vegetable Tagine with Lemons is a dish that satisfies your craving for both health and flavor. This dish is sure to become a staple in your home thanks to the combination of shrimp, vegetables, and traditional Moroccan spices.
Shrimp and Vegetable Tagine with Lemons
Equipment
- Large mixing bowl
- small mixing bowl
- Cutting board
- Chef's knife
- large oven-safe pot or tagine
Ingredients
- 2 lbs large shrimp, peeled and deveined
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 2 bell peppers, seeded and chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp turmeric
- 2 cups chicken or vegetable broth
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped preserved lemons (about 2 lemons)
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix the shrimp, onion, garlic, carrots, potatoes, and bell peppers.
- In a small bowl, mix the cumin, coriander, paprika, ginger, cinnamon, and turmeric.
- Add the spice mix to the large bowl of vegetables and shrimp, and toss to coat evenly.
- In a large oven-safe pot or tagine, heat the olive oil over medium-high heat.
- Add the shrimp and vegetable mixture to the pot and cook for about 5 minutes, stirring occasionally.
- Pour in the broth and add the chopped parsley, cilantro, and preserved lemons.
- Season with salt and pepper to taste.
- Cover the pot with a lid or aluminum foil and bake for 40-45 minutes, or until the vegetables are tender and the shrimp is cooked through.
- Serve hot with couscous or bread.
Notes
Tips and Tricks
To save time, prep the vegetables and shrimp the night before and store them in the refrigerator until ready to use. Use pre-made preserved lemons instead of making them from scratch. Use frozen shrimp instead of fresh shrimp to save time and reduce prep work.Nutrition
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