Ethnic cuisine continues to be on-trend, and today we're experimenting with one of my favorite ingredients - preserved lemon puree. Shrimp Tagine is a 30-minute dish that's perfect for a busy weeknight. It's low in carbs, easy to prepare, and full of flavor.
For this recipe, I'm using my trusted Tagine Clay pot and if you have one as well, I highly recommend it. Not only is it a different experience entirely but I find that food just takes on a different taste when cooked in a traditional tagine pot. But of course, if you don't have one handy, a sturdy skillet will do the job!
Let's dive into the art of creating an authentic Moroccan Shrimp Tagine, a dish celebrated for its vibrant flavors and ease of preparation.
Preparing the Ingredients
The hardest step in this tagine is just grating the tomatoes! Cut the tomatoes in half, using a grater (the big wholes), grate the tomato from the inside. Discard the skin.
NOTE: If you are using a tagine pot to cook make sure you use a grilling plate that you place between the store fire and the tagine bottom, to avoid burning the bottom of the tagine.
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Toast the cumin seeds in a small sauté pan.
Rub half of the Chermoula over the Seafood Chunk and let stand for about 1-2 hours.
Cooking the Tomato Sauce
Follow these steps to create the flavorful tomato base for your tagine:
- On medium high heat, drizzle the olive oil on the tagine (or pot).
- Once the oil heats up, add the grated tomatoes. Also, add a bay leaf (for an amazing flavor) and spices. For the spices, we are using paprika, salt, and pepper. Add the crushed garlic, the finely chopped cilantro and parsley, and finally my secret ingredient: harissa! Harissa is a North African spicy sauce, if you dont have it you can skip it, but if you have it definitely use it! Mix all the ingredients.
- Cover the tagine, reduce the heat to medium, and let the tomatoes cook until they start boiling and the sauce becomes thicker. Check on the tomatoes and stir from time to time.
- After 20 minutes of cooking the tomatoes, add the tomato paste and mix it in with the rest of the ingredients. Cover, and continue cooking the tomatoes. The total cooking time should be around 30 minutes.
- After the tomatoes are cooked, check on the level of water. If the sauce is ‘watery’ (water is from the tomato juice), uncover the tagine, and let the sauce cook for around 5-10 minutes until the water evaporates and the tomato sauce becomes thicker. You may not need to do this step if your tomatoes are not as juicy.
Cooking the Seafood
Once the tomato sauce becomes thick, add the seafood to the tagine. You can use shrimp only, or a seafood mix.
Cook on medium-high heat, uncovered.
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The seafood is cooked as soon as the shrimp becomes pink and is not translucide anymore. It does not take much time to cook (5-8 minutes). Do not overcook it , or the seafood becomes chewy!
Serve immediately, hot, with crusty bread (French baguette or Moroccan bread)!
Here's another approach to cooking your shrimp tagine:
- Heat a tagine clay pot or skillet over medium heat. Add olive oil, onion and pepper and cook for 8 minutes or until vegetables are soft, stirring occasionally.
- Add garlic and spices and cook for 2 minutes.
- Add 1 cup broth, reduce heat and simmer for 15 minutes. Add the remaining 2 tablespoon broth to a small bowl along with the tapioca flour and mix until well incorporated.
- Add shrimp along with tapioca and broth mix and mix everything well. Simmer the tagine for an additional 5 minutes.
If you're looking to keep the shrimp tagine low-carb, then stick with the shrimp and pepper only, but if you're looking for a variation, feel free to add boiled carrots and potatoes to the tagine at the very end and simmer everything for another 5 minutes. I've tried this variation as well and it's fantastic!
Again, if you're looking to keep this low in carbs or keto, then omit rice and stick with cauliflower rice. You can choose whatever color pepper you like for this tagine, but I like the way yellow looked as it worked wonderfully with the golden color.
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Optional Step: Preheat oven to 300°F. Spread ½ of the watered down Chermoula to the bottom of the tagine and then put half of the celery, carrots, tomatoes and green peppers in the tagine. Add the Seafood Chunk and the remainder of the vegetables over the chunk. Increase the oven to 500°F. Baste the seafood and let bake till a crust has formed over the tagine.
Variations: Tunisian Shrimp Shakshuka
Looking for a dish that’s bursting with flavor and versatility? Let us introduce you to Tunisian Shrimp Shakshuka, a Mediterranean twist on a classic favorite.
Even better? Shakshuka or Chakchouka is a native North African Amazigh word that means mixed. It perfectly describes this rustic dish.
Traditionally, shakshuka involves eggs poached in a rich, spiced tomato sauce, often served for breakfast, lunch, or even dinner. This Tunisian Shrimp Shakshuka is a delicious twist that combines shrimp’s brine sweetness with the earthy flavors of cumin, paprika, and garlic.
Not a fan of seafood? No problem! You can easily swap in spicy merguez sausage, or keep it vegetarian by skipping the protein altogether.
Now, you might be wondering, why a tagine? Sure, you could make this shakshuka in a regular skillet, but a tagine? That’s a whole different game. Tagines are unsung heroes of slow cooking, and they’ve been used in North Africa for centuries.
Shrimp Tagine with Saffron, Ginger and Fennel
Tagine Care
Before you jump into cooking, a quick word on tagine care: to get the most out of your new tagine, you’ll want to season it properly.
Heat your tagine on medium heat and add olive oil. Spice it up! Add cumin, paprika, cayenne, salt, and pepper.
Shrimp time. Eggs, glorious eggs. Make small wells in the sauce and crack an egg into each.
Fell in love with cooking in your new tagine? We don’t blame you. After this recipe, try this next: a hearty Lamb Shakshuka, perfect for cooler nights.
Shakshuka is the perfect way to make your tagine feel right at home in your kitchen. Whether you’re whipping it up for a quick breakfast or impressing guests at dinner, this dish does it all.
Ready to grab your own tagine?
Meet Kamsah Tagine
Meet your new kitchen sidekick: the Kamsah Tagine, a handcrafted masterpiece from Tunisia. Each tagine is made by skilled artisans using techniques passed down through generations. This isn’t just a piece of cookware; it’s a connection to history.
Founded in 2015 by two Tunisian brothers, Kamsah brings centuries-old artistry into modern homes. Their products aren’t churned out on assembly lines. Each piece, including these stunning tagines, is carefully hand-crafted, ensuring each one is a true original.
Want to learn more about the history of the tagine?
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tags: #Moroccan
