Oten called shrimp
, this northern avorite can be either spicy in the sense opiquant, with plenty o cayenne pepper, or spicy in the sense o heavily seasoned, withgarlic, cumin, sweet paprika, and a pinch o cayenne pepper, plus plenty o resh cilan-tro and parsley. This recipe is the latter, though you can add frepower as desired. Theshrimp can also be prepared in individual terra-cotta dishes and served as an appetizer.Although I have eaten this tagine in numerous places along the coast, the fnest wasin Tétouan. It was in a small
(guesthouse) called El Reducto, which had not longbeore been converted by a Spanish woman rom a mansion that, in 1948, had beenreormed or the Gran Vizier o Tétouan, Sidi Ahmed Abdelkrim Haddad. Wanderingthrough Tétouan’s dense, ancient, and inward-looking city, it is easy to orget how near itis to the Mediterranean.
In a tagine, ameproo casserole, or heavy skilletor sauté pan, add the olive oil, tomatoes, andgarlic, and cook uncovered over medium heatuntil the tomatoes are a deeper red and pulpy,about
minutes.Reduce the heat to low. Stir in the parsley,cilantro, paprika, cayenne, and cumin. Add thebay lea and season with salt and pepper. Placethe shrimp on top and cook or
minute, andthen turn. Place the lemon slices around theedges o the tagine, dribble
Tbsp water in theside, cover with the lid, and cook or
minutes.Serve bubbling hot in the tagine.
fish And shellfishMoroCCo