Shrimp tagine in tomato

Shrimp tagine is one of the easiest seafood dishes and one of the most reliable on a table. The sauce is built on the hob first and the shrimp goes in for the last five minutes only, which is the whole trick: shrimp left in the oven turns rubbery. Medium or large is the right size here.

Ingredients

• 750 g medium or large shrimp, peeled
• 6 tomatoes, grated, or a tin of peeled tomatoes
• 1 onion, finely chopped
• 6 cloves garlic, chopped
• 1 green chilli (optional)
• 3 tbsp oil
• Chopped fresh coriander, cumin, salt, pepper
• Juice of 1 lemon

Method

1. 1.Prepare the shrimp

   Rinse the peeled shrimp and drain it well, season with a little salt, cumin and lemon juice, and set it aside.

2. 2.Build the sauce

   Soften the onion in the oil, add the garlic and chilli for a minute, then the tomato, salt and pepper, and let it reduce over a low heat for 15 to 20 minutes until it thickens.

3. 3.Add the shrimp

   Stir the shrimp through the sauce and give it just 3 minutes on the heat, until it turns pink.

4. 4.Into the oven

   Pour the mixture into an earthenware tagine, scatter the fresh coriander over it, and give it 5 minutes only in an oven at 200C so the top colours.

Tips

• Medium shrimp is the best value here because the size will not show in the sauce. Keep jumbo for the grill.
• Shrimp is weighed in the shell, and the weight drops by roughly half once peeled. If you need 750 g peeled, order a kilo and a half.

What this recipe uses

Large shrimp 20/30

Medium shrimp 30/40

Medium-small shrimp 40/50

Small shrimp 50/60

Questions about this recipe

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