This shrimp stew is inspired by a shrimp tagine I ate in Essaouira, Morocco. Essaouira is a stunning beach town with a massive, beautiful fish market that we could not stay away from. Every morning I would wake up early just to watch the fishermen haul in their catch and display it for people to purchase right out of the water.
Tagine refers to the clay pot it is cooked in and the name of the dish. Usually tagines are slow cooked stews of chicken, beef or lamb but using shrimp gives you a healthy stew to enjoy in under 10 minutes. Cous cous is the starch of choice to enjoy with this dish but rice would also work.
- 1/3 cup of olive oil to coat the pan
- 2 garlic cloves, minced
- 1/2 cup minced scallion or spring onion
- 1.5 cups fresh English peas
- 1 Tbsp Marrakesh Sitar Moroccan Blend
- 2 cups of crushed tomatoes or tomato purée
- Salt to taste
- 1 lb peeled shrimp
- 1/3 cup green olive
- Cous cous to serve
- Cilantro to garnish
- Heat oil in a sauté pan to medium/ high heat.
- Add garlic and scallion and cook until fragrant, about 3-5 minutes
- Add the peas and sauté for 1-2 more minutes.
- Add the spices and stir, quickly followed by the tomato purée so the spices do not burn.
- Season to taste and cook down for about 5 minutes.
- Add the shrimp and simmer for about 2 minutes per side, you can add a splash of water if too much liquid evaporates.
- When the shrimp are just cooked through add the olives and remove from the heat.
- Serve over warm cous cous and garnish with chopped cilantro.
Things to remember
- Shrimp cook quickly so keep your eye on it.
- Spices can burn easily which is why I like to keep the tomato sauce close at hand.
- Add some chile flakes if you like it spicy!