Name: Shrimp Tagine with Preserved Lemon and Olives
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tbsp olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 tsp ground cumin; 0.5 tsp paprika; 0.25 tsp turmeric; 0.25 tsp ginger powder; 0.5 cup chopped canned tomatoes; 0.5 cup chicken or vegetable broth; 0.25 cup preserved lemon, pulp removed and rind chopped; 0.25 cup green olives, pitted and halved; 2 tbsp fresh cilantro, chopped; to taste salt; to taste black pepper

Instructions

1. Heat olive oil in a tagine or large, shallow pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes. 2. Add minced garlic, cumin, paprika, turmeric, and ginger powder. Cook for 1 minute until fragrant. 3. Stir in chopped canned tomatoes, broth, chopped preserved lemon rind, and green olives. Bring to a simmer and cook for 10 minutes to allow flavors to meld. 4. Add shrimp to the tagine, stirring gently to coat. Cook for 3-5 minutes, or until shrimp are pink and cooked through. 5. Stir in fresh cilantro. Season with salt and pepper to taste. Serve hot with couscous or crusty bread.