Jul 11, 2012

Moroccan Tajine\Tagine with Shrimp, Ginger, Cumin, and Paprika

This recipe is from Ghillie Basan's book called Flavors of Morocco with a couple of changes by me.  The original recipe said to cook the shrimp with the shells on, but I didn't like that idea.  Also, I didn't use lemon either. Which is the great thing about recipes.  Just use them as a guide and create a special dish for yourself. 

Shrimp Tajine with Ginger, Cumin and Paprika


3 TBS olive oil
2-3 garlic cloves, minced
1 tsp ginger powder or a 2 inch piece of fresh ginger, peeled, grated
1 Chile, seeded and chopped or a tsp of harissa (optional)
1 tsp cumin
1 tsp paprika
1 lb of jumbo shrimp, shelled
1 small bunch of cilantro, about 6-10 sprigs, finely chopped
Salt\pepper to taste
1 lemon, cut into wedges (optional)

Heat the oil in the bottom of a tajine or frying pan.  Stir in the spices and cilantro.  Let simmer (about 1-2 minutes)  until a nice aroma comes up from the pan.  Add the shrimp and cook until they have turned opaque, don't over cook them.  Add salt\pepper to taste. Serve immediately with the lemon wedges. This goes great with a lettuce leaf salad and Moroccan Khobz or any kind of crispy bread you like. Serves 4.  Enjoy!