Spiced Moroccan Shrimp Tagine with Olives

Description

Juicy prawns simmer in a fragrant tomato and preserved lemon sauce with bold spices like cumin, coriander, paprika, and harissa for an exotic yet comforting flavor profile. The slow-cooked vegetable and spice base develops deep complexity over two hours before finishing with shrimp. This stew freezes beautifully without separating; cool completely, portion, and freeze. Thaw overnight then air-fry portions at 380°F for 10-15 minutes to concentrate flavors and add a nice sear.

Cultural Background

Tagine dishes originate from the Berber people of North Africa, particularly Morocco, where the conical earthenware pot has been used for centuries to slowly braise meats, vegetables, and seafood in aromatic spices. Preserved lemons and olives are signature Moroccan ingredients reflecting the region's preservation traditions and Mediterranean influences, with harissa adding heat from neighboring North African cuisines. Seafood versions like this shrimp tagine draw from coastal Moroccan fishing communities where fresh prawns are paired with pantry staples for hearty, spice-forward meals.

Recipe Info

PREP TIME: 25 minutes
COOK TIME: 2 hours 20 minutes
TOTAL TIME: 2 hours 45 minutes
SERVINGS: 6
DIFFICULTY: Medium

Ingredients

• 2 tablespoons olive oil
• 2 large yellow onions, thinly sliced
• 4 garlic cloves, minced
• 2 red bell peppers, sliced into strips
• 2 carrots, peeled and sliced into rounds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons sweet paprika
• 1-2 tablespoons harissa paste, to taste
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads, optional
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 6 ripe tomatoes, chopped, or 1 28-ounce can crushed tomatoes
• 1/2 cup low-sodium vegetable or chicken broth
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 2 tablespoons chopped preserved lemon rind (flesh discarded)
• 1 cup green olives, pitted
• 1.5 pounds large shrimp or prawns, peeled and deveined
• Lemon wedges, for serving

Instructions

1. Heat the olive oil in a large tagine pot, Dutch oven, or heavy-bottomed skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 10 minutes until softened and lightly golden.
2. Stir in the minced garlic, sliced bell peppers, and carrot rounds. Cook for another 8-10 minutes until the vegetables begin to soften.
3. Add the cumin, coriander, paprika, harissa paste, ginger, turmeric, saffron if using, salt, and black pepper. Stir constantly for 2 minutes until the spices are fragrant and coat the vegetables evenly.
4. Pour in the chopped or crushed tomatoes and broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook gently for 2 hours, stirring every 30 minutes. The base should thicken into a rich, aromatic sauce with deep flavor; add a splash of water if it becomes too dry.
5. Stir in the chopped cilantro, preserved lemon rind, and green olives. Continue simmering uncovered for 10 minutes to meld the flavors.
6. Add the shrimp or prawns to the simmering sauce. Cook for 4-6 minutes until the shrimp turn pink and opaque, stirring gently once or twice. Do not overcook.
7. Taste and adjust seasoning with additional salt or harissa if desired. Remove from heat and let rest for 5 minutes before serving.

Tips

- For the deepest flavor, prepare the vegetable and spice base a day ahead and refrigerate overnight before adding the shrimp on the day of serving or reheating.
- Avoid adding the shrimp too early during the long simmer as they will become tough and rubbery; always finish with them at the end.
- Substitute harissa with a pinch of cayenne and extra paprika if unavailable, or use ras el hanout blend for additional complexity.

Nutrition

Calories: 320
Protein: 28g
Carbs: 22g
Fat: 12g

Tags

Meat dish, Freezes well, Dinner, Shrimp or Prawns, Comfort Food, Bold/Complex, Meal Prep Friendly, 2+ hours, slow cooking is fine