Tajine De Crevette Moroccan Tiger Prawns Shrimp
Transport your taste buds to the vibrant streets of Morocco with this flavorful Tajine de Crevette, a delightful dish starring tender tiger prawns or shrimp simmered in a rich, spiced tomato sauce. Infused with the warmth of cumin, turmeric, paprika, and ginger, and brightened with the tangy zest of preserved lemons and briny green olives, this Moroccan seafood tajine is a feast for both the eyes and the palate. The prawns soak up the aromatic sauce as it gently cooks, creating a perfectly balanced dish that's as comforting as it is exotic. Finished with a sprinkle of fresh cilantro and parsley, and a squeeze of lemon juice, this tajine pairs wonderfully with warm crusty bread or fluffy couscous, making it an elegant yet easy centerpiece for any meal. Ideal for seafood lovers and those looking to explore Moroccan cuisine, this recipe is ready in under an hour and serves up to four.
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Recipe Information
Ingredients
- 500 grams Tiger prawns or large shrimp (peeled and deveined)
- 3 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 Garlic cloves (minced)
- 2 medium Tomatoes (grated or blended)
- 1 Preserved lemon (quartered, rind only)
- 100 grams Green olives (pitted)
- 2 tablespoons Cilantro (chopped)
- 2 tablespoons Parsley (chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground ginger
- 1 teaspoon Harissa paste (optional for heat)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 milliliters Fish stock or water
- 1 tablespoon Lemon juice
Instructions
In a medium-sized tajine or a deep, heavy-bottomed skillet, heat the olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the grated tomatoes, ground cumin, paprika, turmeric, ginger, and harissa paste (if using). Mix well and let the mixture simmer for 5-6 minutes until it thickens slightly.
Stir in the fish stock or water and bring the mixture to a gentle simmer.
Arrange the tiger prawns or shrimp evenly over the sauce, ensuring they are partially submerged.
Add the preserved lemon quarters, green olives, salt, and black pepper to the tajine.
Cover the tajine or skillet with a lid and allow the dish to cook on low heat for 10-12 minutes, or until the prawns turn pink and are fully cooked.
Once done, sprinkle the chopped cilantro and parsley over the top and drizzle with lemon juice.
Serve immediately with warm crusty bread or over a bed of fluffy couscous.
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 949 mg | 316% | |
| Sodium | 4572 mg | 199% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 8.5 g | ||
| Protein | 127.8 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1996 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
