Description
The rich, exotic flavors of Morocco shine through in this delicious, one-pot shrimp tagine dish! Serve over prepared couscous.
Ingredients
- 3 tablespoons olive oil
- 4 large carrots, chopped
- 1 large sweet onion, diced
- 1 large russet potato, peeled and diced
- 1 red bell pepper, thinly sliced
- ½ cup pitted Kalamata olives, sliced
- 2 tablespoons minced garlic
- 2 teaspoons ginger paste
- 2 large tomatoes, coarsely chopped
- ½ cup chopped fresh cilantro
- 1 tablespoon dried parsley
- 2 teaspoons ground cumin
- 2 teaspoons seasoned salt
- 1 (1.41 ounce) package sazon seasoning with saffron (such as Goya® Azafran)
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon lemon juice
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- 1 bay leaf
- 1 pound uncooked medium shrimp, peeled and deveined
Instructions
- Heat a Dutch oven over medium-high heat. Add olive oil. Saute carrots
- onion
- potato
- and bell pepper until soft
- about 5 minutes. Add olives
- garlic
- and ginger paste and saute for 2 minutes.
- Stir in tomatoes
- cilantro
- parsley
- cumin
- seasoned salt
- sazon
- paprika
- turmeric
- lemon juice
- cayenne
- black pepper
- and bay leaf. Cover and cook until tomatoes have broken down and flavors have combined
- about 20 minutes. Add shrimp
- cover
- and cook until they are bright pink
- about 5 minutes.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 6