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2 tablespoons olive oil
4 medium ripe tomatoes, halved, seeded and grated
6 cloves garlic, minced
2 tablespoons fresh flat-leaf parsley, finely chopped
2 tablespoons fresh cilantro, finely chopped
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1 bay leaf
freshly ground black pepper
1 1/2 pounds large shrimp, peeled, tails left on
3 slices lemon, halved
In a tagine, flameproof casserole, or heavy skillet or saute pan, add the olive oil, tomatoes, and garlic, and cook uncovered over medium heat until the tomatoes are a deeper red and pulpy, about 12 minutes.
Reduce the heat to low. Stir in the parsley, cilantro, paprika, cayenne and cumin.
Add the bay leaf and season with salt and pepper. Place the shrimp on top and cook for 1 minute, and then turn.
Place the lemon slices around the edges of the tagine, dribble 2 tablespoons water in the side, cover with the lid, and cook for 10 minutes.
Serve bubbling hot in the tagine.
Level of Difficulty: Easy
Prep Time : 10 minutes
Cooking Time: 30 minutes