Moroccan Shrimp Tagine With Ginger and Fennel By Karen’s Kitchen Stories
This shrimp tagine with garlic, ginger, and fennel is an amazingly flavorful dish. Shrimp lovers (and who isn't?) will demand that you make this over and over again.
2 fennel bulbs, trimmed and sliced into 1/2 inch slices,lengthwise
20 raw jumbo shrimpCleaned and heads removed, We used frozen easy peel shrimp that was pre-cleaned.
2 onions, finely chopped
2 large garlic clovespeeled and minced
2 inch knob of fresh gingerpeeled and minced
Medium pinch of saffron threads
14-ounce can diced tomatoes,drained, juices reserved
Half of a bunch of cilantro,chopped
Half of a bunch of flat-leaf parsley, chopped
Salt and freshly ground black pepper
Ingredients
2 fennel bulbs, trimmed and sliced into 1/2 inch slices,lengthwise
20 raw jumbo shrimpCleaned and heads removed, We used frozen easy peel shrimp that was pre-cleaned.
2 onions, finely chopped
2 large garlic clovespeeled and minced
2 inch knob of fresh gingerpeeled and minced
Medium pinch of saffron threads
14-ounce can diced tomatoes,drained, juices reserved
Half of a bunch of cilantro,chopped
Half of a bunch of flat-leaf parsley, chopped
Salt and freshly ground black pepper
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