Prep time: 10 minutes
Cook time: 25 minutes
Ready in: 35 minutes
Tagines are signature dishes of Moroccan cuisine. The name refers to both the dish itself — a savory stew that’s gently simmered to coax out beautiful flavors — and the conical earthenware pots in which the food is cooked. Traditional tagines can be made with all sorts of protein, vegetables, fruits and other ingredients! This simple shrimp tagine combines fresh tomatoes, plentiful garlic, green herbs and shrimp with Casablanca Market Moroccan Harissa and Preserved Lemon Puree, all adding vibrant pops of authentic flavor!
- 7 medium tomatoes, halved
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
- 6 cloves garlic, minced
- 1/4 cup plus 1/2 tablespoon finely chopped fresh flat-leaf parsley, divided
- 2 1/2 tablespoons finely chopped fresh cilantro
- 1 teaspoon Casablanca Market Moroccan Harissa, or more, to taste
- 1 teaspoon Casablanca Market Preserved Lemons Puree
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1 bay leaf
- 1/2 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds large or jumbo shrimp, peeled, deveined and tail kept on
- 1/2 pound angel hair pasta, cooked according to package directions
- 1/4 cup pine nuts, toasted
- 1/2 cup roughly chopped Casablanca Market Marrakesh Spiced Olives, pits removed
- Place a fine mesh strainer over a medium bowl. Squeeze the seeds and juice from the tomatoes and strain the juice into the bowl and discard seeds. Grate tomatoes into the juice.
- In a Casablanca Market Natural Tagine, add 3 tablespoons olive oil, grated tomatoes and garlic, and cook uncovered over medium heat until tomatoes are a deeper red, about 10-15 minutes.
- Reduce the heat to low, add 2 1/2 tablespoons parsley and cilantro, harissa, lemon puree, paprika and cumin. Cook for 1-2 minutes.
- Add the bay leaf, salt and pepper, and place the shrimp on top and cook for 1 minute. Turn shrimp, cover with lid and cook for 8-10 minutes.
- In a large serving bowl, toss 2 tablespoons olive oil, cooked pasta, pine nuts and 2 tablespoons of parsley.
- Remove bay leaf and serve the shrimp tagine over the pasta and top with Marrakesh Spiced Olives.