Shrimp Tagine with Green Olives, Fennel and Preserved Lemon Recipe

Name: Shrimp Tagine with Green Olives, Fennel and Preserved Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium yellow onion, cut into 1/2-inch dice; 2 garlic cloves, minced; 2 teaspoons ground ginger; 1 teaspoon sea salt; 1 fennel bulbquartered, cored and cut into thin wedges; One 15-ounce can chickpeas, rinsed and drained; 1 quart chicken or shrimp stock, or water; 1 pound large shrimp, shelled and deveined, tails left on; 1/2 preserved lemon, peel only, minced; 2 tablespoons sherry vinegar; 1/2 pound pitted green olives, coarsely chopped; 1/2 cup chopped cilantro leaves, plus more for garnish; Salt; Freshly ground black pepper

Servings: persons

1 tablespoon extra-virgin olive oil
1 medium yellow onion, cut into 1/2-inch dice
2 garlic cloves, minced
2 teaspoons ground ginger
1 teaspoon sea salt
1 fennel bulbquartered, cored and cut into thin wedges
One 15-ounce can chickpeas, rinsed and drained
1 quart chicken or shrimp stock, or water
1 pound large shrimp, shelled and deveined, tails left on
1/2 preserved lemon, peel only, minced
2 tablespoons sherry vinegar
1/2 pound pitted green olives, coarsely chopped
1/2 cup chopped cilantro leaves, plus more for garnish
Salt
Freshly ground black pepper

1
In a large enameled cast-iron casserole, heat the olive oil until shimmering.
2
Add onion and cook over moderately high heat, stirring, until translucent, about 5 minutes.
3
Add the garlic, ginger and salt and cook for 2 minutes longer.
4
Stir in the fennel, chickpeas and stock and bring to a boil.
5
Reduce the heat to low, cover and simmer until the fennel is tender, about 15 minutes.
6
Add the shrimp, preserved lemon, sherry vinegar, olives and 1/2 cup of cilantro to the casserole and simmer gently until the shrimp is cooked and the flavors have melded, about 10 minutes.
7
Season with salt and pepper.
8
Ladle the tagine into bowls, garnish with cilantro and serve.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 medium yellow onion, cut into 1/2-inch dice, 2 garlic cloves, minced, 2 teaspoons ground ginger, and more.

Yes, Shrimp Tagine with Green Olives, Fennel and Preserved Lemon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Tagine with Green Olives, Fennel and Preserved Lemon

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