Spicy Moroccan Shrimp Tagine By Food Republic


Often called shrimp al pip-pil, this northern favorite can be either spicy in the sense of piquant, with plenty of cayenne pepper, or spicy in the sense of heavily seasoned with garlic, cumin, sweet paprika and a pinch of cayenne pepper, plus plenty of fresh cilantro and parsley. This Spicy Moroccan Shrimp Tagine recipe is the latter, though you can add firepower as desired. The shrimp can also be prepared in individual terra-cotta dishes and served in an appetizer.
4 medium ripe tomatoes, halved, seeded and grated
6 cloves garlic, minced
2 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp fresh cilantro, finely chopped
1 bay leaf
1 ½ pounds large shrimp, peeled, tails left on
freshly ground black pepper
3 slices lemon, halved
CategoryBreakfast, Dinner, LunchCuisineMoroccan Recipes, North African RecipesCooking MethodAppetizer, Amuse Bouch
Ingredients
4 medium ripe tomatoes, halved, seeded and grated
6 cloves garlic, minced
2 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp fresh cilantro, finely chopped
1 bay leaf
1 ½ pounds large shrimp, peeled, tails left on
freshly ground black pepper
3 slices lemon, halved
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