Shrimp Tagine with Preserved Lemon Puree

This is a paid partnership with Casablanca Market. All opinions are my own.

Shrimp Tagine is a 30-minute dish that's perfect for a busy weeknight. It's low in carbs, easy to prepare, and full of flavor.

We interrupt all things pumpkin, apple and squash to infuse your taste buds with a little something different. Don't get me wrong, I like all things Fall and have a particular fondness for everything pumpkin spice. But a little break from the traditional is a good thing.

So today we're experimenting with one of my favorite ingredients - preserved lemon puree. You may have heard of preserved lemons and perhaps even used it. But how about preserved lemon puree? With typical preserved lemon, I would normally only use the rind, however this amazing preserved lemon puree from Casablanca Market uses the whole lemon, transforming any food in touches.

This brings me to today's recipe - Shrimp Tagine with Preserved Lemon Puree. It is one of those recipes that's so simple, you can make it on any weeknight when you're short on time or any time you want a whole lot of flavor on your plate.

For this recipe, I'm using my trusted Tagine Clay pot and if you have one as well, I highly recommend it. Not only is it a different experience entirely but I find that food just takes on a different taste when cooked in a traditional tagine pot. But of course, if you don't have one handy, a sturdy skillet will do the job!

Shrimp Tagine with Preserved Lemon Puree

• Takes just 30 minutes to make
• Is gluten, grain and dairy-free
• Keto compliant (substitute for cauliflower rice)
• Is Paleo and Whole 30 approved
• Easily customized with your favorite seafood and vegetables
• Is full of flavor and very easy to make

Ingredients for Shrimp Tagine with Preserved Lemon Puree

• 2 tablespoon extra virgin olive oil
• 1 onion, thinly sliced
• 2 yellow peppers, thinly sliced
• 1.5 teaspoon preserved lemon puree
• 1 lb peeled shrimp
• 1 cup chicken broth + 2 tablespoon
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground ginger
• 1 teaspoon turmeric
• ¼ teaspoon paprika
• 3 cloves garlic, finely minced
• ½ teaspoon salt or to taste
• ¼ teaspoon ground pepper
• 2 tablespoon chopped cilantro
• 1 tablespoon tapioca flour
• optional: cooked rice

Equipment for Shrimp Tagine

• Tagine clay pot or large skillet
• Medium pot for rice (optional)
• Small bowl

Making Shrimp Tagine with Preserved Lemon Puree

Step 1. Heat a tagine clay pot or skillet over medium heat. Add olive oil, onion and pepper and cook for 8 minutes or until vegetables are soft, stirring occasionally.

Step 2. Add garlic and spices and cook for 2 minutes.

Step 3. Add 1 cup broth, reduce heat and simmer for 15 minutes. Add the remaining 2 tablespoon broth to a small bowl along with the tapioca flour and mix until well incorporated.

Step 4. Add shrimp along with tapioca and broth mix and stir everything well. Simmer the shrimp tagine for an additional 5 minutes.

Step 5. Let the tagine sit for a few minutes and serve over rice, cauliflower rice or quinoa.

Variations, tips and substitutes

Add more vegetables

If you're looking to keep the shrimp tagine low-carb, then stick with the shrimp and pepper only, but if you're looking for a variation, feel free to add boiled carrots and potatoes to the tagine at the very end and simmer everything for another 5 minutes. I've tried this variation as well and it's fantastic!

Cauliflower rice instead of regular

Again, if you're looking to keep this low in carbs or keto, then omit rice and stick with cauliflower rice.

Peppers

You can choose whatever color pepper you like for this tagine, but I like the way yellow looked as it worked wonderfully with the golden color.

Continue to Content

📖 Recipe

Shrimp Tagine with Preserved Lemon Puree

Yield: 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Shrimp Tagine is a 30 minute dish that's perfect for a busy weeknight. It's low in carbs, easy to prepare and full of flavor.

Print

Ingredients

• 1 onion, thinly sliced
• 2 yellow peppers, thinly sliced
• 1.5 teaspoon preserved lemon puree
• 1 lb peeled shrimp
• 1 cup chicken broth + 2 tbsp
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground ginger
• 1 teaspoon turmeric
• ¼ teaspoon paprika
• 3 cloves garlic, finely minced
• ½ teaspoon salt or to taste
• ¼ teaspoon ground pepper
• 2 tablespoon chopped cilantro
• 1 tablespoon tapioca flour

Instructions

1. Heat a tagine clay pot or skillet over medium heat. Add olive oil, onion and pepper and cook for 8 minutes or until vegetables are soft, stirring occasionally.

2. Add garlic and spices and cook for 2 minutes.

3. Add 1 cup broth, reduce heat and simmer for 15 minutes. Add the remaining 2 tablespoon broth to a small bowl along with the tapioca flour and mix until well incorporated.

4. Add shrimp along with tapioca and broth mix and mix everything well. Simmer the tagine for an additional 5 minutes.

5. Let the shrimp tagine sit for a few minutes and serve over rice.

Recommended Products

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• 
  Moroccan Preserved Lemon Puree

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 188Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 239mgSodium: 1419mgCarbohydrates: 14gFiber: 2gSugar: 1gProtein: 28g