Berber Spiced Shrimp Tagine

Ingredients

In this adaptation of Shrimp Creole to Berber cuisine, we incorporate the distinct flavors and spices of Berber cuisine. The original dish's tomato-based sauce is enhanced with a blend of traditional Berber spices such as cumin, coriander, paprika, and turmeric. The dish is slow-cooked in a traditional tagine, allowing the flavors to meld together and create a rich and aromatic sauce. Fresh herbs like cilantro and parsley are used for garnish, adding a touch of brightness to the dish. We alse have the original recipe for Shrimp Creole, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 9g, 4g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a tagine or large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the diced bell peppers and cook for another 2-3 minutes until they begin to soften.
4. 4.
   Stir in the diced tomatoes, ground cumin, ground coriander, paprika, turmeric, and cayenne pepper (if using). Cook for 2 minutes to allow the spices to bloom.
5. 5.
   Add the shrimp to the tagine and pour in the vegetable broth. Season with salt and pepper to taste.
6. 6.
   Cover the tagine and simmer on low heat for 15-20 minutes, or until the shrimp are cooked through and the flavors have melded together.
7. 7.
   Garnish with fresh cilantro and parsley before serving.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. This can be done by making a shallow cut along the back of the shrimp and removing the dark vein.

Tips & Tricks

• For an extra burst of flavor, marinate the shrimp in the spice mixture for 30 minutes before cooking.
• Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper.
• Serve the Berber Spiced Shrimp Tagine with couscous or crusty bread to soak up the flavorful sauce.
• If you don't have a tagine, you can use a large skillet with a lid as a substitute.

Serving advice

Serve the Berber Spiced Shrimp Tagine hot, garnished with fresh cilantro and parsley. Accompany it with a side of fluffy couscous or crusty bread to soak up the delicious sauce.

Presentation advice

Present the Berber Spiced Shrimp Tagine in a traditional tagine dish or a deep serving platter. Arrange the shrimp and vegetables attractively, and sprinkle fresh herbs on top for a pop of color. Serve with warm bread on the side to complete the presentation.