Shrimp and Vegetable Tagine with Lemons
306kcal
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
Method
- 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.
Nutrition
Serving1gCalories306kcalCarbohydrates22gProtein34gFat9gSaturated Fat1gCholesterol285mgSodium1196mgPotassium943mgFiber4gSugar4g