Shrimp Tagine

Ingredients

• 700 g (1.5 lb)shrimp, peeled
• 3 tbspchermoula
• 3tomatoes
• 1pepper
• 1onion
• 2 tbspolive oil
• 1 tspsalt
• 1 handfulcilantro, chopped

Method

1. Begin by preparing the vegetables. Dice 1 onion and 1 pepper into small, even pieces. Grate or finely chop 3 tomatoes, ensuring you capture all the juices. This will help create a saucy base for the tagine.
2. In a large, heavy-bottomed pot or tagine, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and pepper, stirring occasionally until the onion becomes translucent and the pepper softens. This should take about 5-7 minutes, and you'll notice a sweet aroma as the vegetables soften.
3. Stir in the grated tomatoes and 3 tablespoons of chermoula. Add 1 teaspoon of salt to season. Allow the mixture to simmer, stirring occasionally, until it thickens into a rich, saucy consistency. The tomatoes should break down completely, and the sauce should be fragrant with spices.
4. Once the sauce is ready, add the 700 g (1.5 lb) of peeled shrimp to the pot. Stir gently to coat the shrimp in the sauce, ensuring they are evenly distributed.
5. Continue cooking the shrimp for 4-6 minutes. You'll know they are done when they turn a bright pink color and are firm to the touch. Be careful not to overcook, as shrimp can become rubbery.
6. Remove the pot from the heat and sprinkle a handful of chopped cilantro over the top. The fresh cilantro will add a burst of color and a fresh, herbaceous aroma to the dish. Serve immediately with bread to soak up the flavorful sauce.