Shrimp Tagine With Okra

1. 1

   For seafood broth, peel shrimp and cook the heads and shells in 400 ml (approximately 1 cup) boiling water.

2. 2

   Chop zucchini, eggplant and onion.

3. 3

   Cut each piece of okra into 3 pieces.

4. 4

   Heat oil in a deep pan and fry zucchini, eggplant and onion.

5. 5

   Season with salt.

6. 6

   Halfway through cooking, add okra to pan and cook until al dente.

7. 7

   Add tagine sauce and peeled shrimp to pan.

8. 8

   Cook for about 5 minutes and remove from heat.

9. 9

   Use strained seafood broth to cook basmati rice for 10 minutes, according to package directions.

10. 10

    Serve the tagine with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.