Food is more than just sustenance—it's an experience. It brings people together, tells stories, and connects us to our heritage, culture, and memories. From the comforting aroma of a home-cooked meal to the thrill of trying something new, food has a magical way of making us feel alive. Every dish is a blend of ingredients, flavors, and techniques, crafted to nourish not only our bodies but our souls. Whether it’s a simple snack or an elaborate feast, food is the universal language that unites us
Tagine of Peeled Shrimp (Moroccan Style) is a North African (Morocco) cuisine dish prepared in a round, deep, traditional clay cooking vessel (tagine) which is seasoned shrimp. The fragrance of spices, herbs, or even vegetables along with preserved lemons is added while cooking. Let’s take a look at a classic version of this delicious seafood dish.
Shrimp
500g peeled shrimp (fresh or thawed)
3 tbsp olive oil
3-4 garlic cloves minced
1 tomato medium sized, grated or 1/2 cup pureed
1 tsp paprika
1 tsp ground cumin
1/2 tsp ground coriander optional
1/2 tsp chili flakes or harissa to tast
Salt and Pepper to taste
Juice of 1/2 lemon
2-3 tbsp chopped fresh cilantro (coriander)
2 tbsp of parsley
Optional few thin slices of preserved lemon or fresh lemon zest
Preparation steps:
Heat the Tagine or skillet: Add oil and add garlic, Sauté on medium low heat to make the oil fragrant.
Add spices and tomato: Stir in the tomato along with tamarind, paprika, cumin, chili, salt, and pepper.
Cook and simmer 5-7 minutes after the sauce starts to thicken.
Include Shrimp: Add the already peeled shrimp and ensure they are well coated in the sauce. Cook uncovered for around 5 to 8 minutes, until the shrimp turns pink and is just cooked through.
Finish with herbs and lemon: Add the lemon juice, fresh parsley, and cilantro. Optionally, garnish with preserved lemon slices for a punch of umami and brightness.
Serve hot, ideally with warm crusty bread, couscous, or rice.
