Moroccan Shrimp Tagine
When you want exotic flavors but only have 30 minutes and a very tired brain.
If the thought of complex spices and long simmering times is keeping you from making a special dinner, this tagine is your shortcut. It packs that deep, earthy Moroccan flavor using warm spices like cumin and turmeric in a fraction of the time. The shrimp cook quickly in a fragrant broth of tomatoes and aromatics, creating a sophisticated meal that feels like it took hours to simmer on a stove. You can serve it over fluffy couscous or just with some crusty bread for dipping into the sauce. It's cozy, aromatic, and perfectly satisfying for those nights when you want something more exciting than pasta but don't have the energy for a marathon in the kitchen.
Ingredients
- 1.5 lb large shrimp — peeled and deveined
- 2 unit onion — finely diced
- 3 unit garlic cloves — minced
- 1 tsp ground ginger — ground
- 1 tsp cumin — ground
- 1 tsp turmeric — ground
- 1 pinch cinnamon — a generous pinch
- 1 cup canned diced tomatoes
- 2 cup vegetable broth
- 1 tsp saffron threads — optional but recommended
- 2 tbsp olive oil
- 1 tsp salt — to taste
Method
- 1 Heat the olive oil in a large skillet or heavy-bottomed pot over medium heat. Add the diced onion and sauté for 5 minutes until softened.
- 2 Stir in the garlic, ginger, cumin, turmeric, and cinnamon. Cook for 1-2 minutes until the spices are fragrant.
- 3 Pour in the diced tomatoes (with their juice), vegetable broth, and saffron. Bring the mixture to a simmer and let it bubble gently for 10 minutes.
- 4 Stir in the shrimp and season with salt. Simmer for another 5-7 minutes, or until the shrimp are pink and opaque.
- 5 Remove from heat and garnish with fresh cilantro or parsley before serving over couscous.
Variations
- Vegetarian Version — Swap the shrimp for 2 cups of chickpeas and some sliced zucchini.
- Extra Hearty — Add a handful of chopped kale or spinach during the last 2 minutes of simmering.
Notes
If you don't have saffron, a pinch of smoked paprika can add a lovely depth to the broth.
Equipment that helps
- Large Skillet — Allows for even heat distribution to develop the spices without burning the garlic.
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