Moroccan Shrimp Tagine

Spicy or not, a quick and easy dish. Couscous is the perfect accompaniment. BHL

Yield: 4 Servings


2 Tbsp Flying Olive Harissa Extra Virgin Olive Oil (for a moderately spicy dish), Cayenne Red Chili EVOO (for a greater kick), Garlic, or a Flying Olive Single EVOO of choice

2 cans (14.5 oz each) Fire roasted diced tomatoes

6 cloves garlic, minced

2 Tbsp fresh cilantro, chopped

2 Tbsp fresh Italian flat leaf parsley, chopped

1 tsp sweet paprika

¼ tsp cayenne red chili pepper, optional

¼ tsp ground cumin

1 bay leaf

Salt and freshly ground black pepper to taste

1 ½ lb medium-large shrimp, peeled (there will be about ¾ of a pound when peeled. You can leave the tails on or take them off if you prefer)

3 slices of lemon, halved


Heat a skillet, sauté pan, or flameproof casserole on medium heat. Add the Flying Olive EVOO of Choice, tomatoes, and garlic. Cook uncovered over medium heat stirring occasionally until the tomatoes become pulpy and a deeper red, about 10 minutes.

Reduce the heat to low, stir in the cilantro, parsley, paprika, cayenne (if desired), and cumin. Add the bay leaf and season with salt and pepper. Place the shrimp on top and cook for 1 minute. Flip them over, add the lemon slices, and 2 Tbsp of water dribbled in the side. Cover with the lid and cook for about 7-10 minutes, depending on the size of the shrimp. Serve bubbling over couscous or rice.

Inspired by a recipe by Jeff Koehler

Submitted by Barb L.