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 finely chopping the onion and pepper. Dice the tomatoes into small cubes. This will ensure they cook evenly and blend well into the sauce.
2. In a large tagine or a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and pepper, stirring occasionally until the onion becomes translucent and the pepper softens slightly. This should take on a fragrant aroma and the vegetables will start to meld together.
3. Stir in the diced tomatoes and 3 tablespoons of chermoula. Sprinkle 1 teaspoon of salt over the mixture. Cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, with the oil starting to separate from the tomatoes. The sauce should have a rich, cohesive texture.
4. Gently add the peeled shrimp to the pot, spreading them out in a single layer over the sauce. Stir to coat the shrimp with the tomato-chermoula mixture, ensuring each piece is well-covered to absorb the flavors.
5. Cook the shrimp, stirring occasionally. Watch for the shrimp to turn a bright pink color and become opaque, indicating they are perfectly cooked. This transformation is key to ensuring the shrimp are tender and juicy.
6. Once the shrimp are cooked, remove the tagine from heat. Sprinkle a handful of chopped cilantro over the top, allowing its fresh aroma to enhance the dish. Serve immediately with crusty bread to soak up the flavorful sauce.