In this wonderful one-pot shrimp tagine, the deep flavors of Morocco come through! Serve the dish over cooked couscous.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 6 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 1670 mg |
| Sugars | 8 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Basic idea was good. I know everyone hates reviews from someone who changes the recipe but there were some ingredients i didn’t have but I wanted a one pot shrimp recipe. I didn’t have olives but i did have fennel so I shaves about 1/3 cup of fennel after the carrots and onions. I skinned the tomato and used vermouth and chicken bone broth that I made. I looked up the components of sazon seasonings and used those spices. The shrimp got an extra dose of Adobo as it was a little flat tasting. As I said, the recipe that was written was a good beginning.
I used parsley instead of cilantro due to an allergic family member and I left out the turmeric for the same reason. Served over ancini Di pepi pasta because it is similar to couscous (we ran out). Happy to vary our spices, even if it is a recipe inspired by another cuisine.
It lacks something, maybe some hot sauce of some sort. I used some Louisiana Hot Sauce and it really liked it. But a good tip is not to leave out any of the ingredients, it all seems like way to much but it needs all of the amounts of everything.