Often called shrimp al pip-pil, this northern favorite can be either spicy in the sense of piquant, with plenty of cayenne pepper, or spicy in the sense of heavily seasoned with garlic, cumin, sweet paprika and a pinch of cayenne pepper, plus plenty of fresh cilantro and parsley.
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This Spicy Moroccan Shrimp Tagine recipe is the latter, though you can add firepower as desired. Instead of going all out with a tagine, the shrimp can also be prepared in individual terra-cotta dishes and served in an appetizer.
Reprinted with permission from Morocco, A Culinary Journey with RecipesServings: 4
2 tablespoons olive oil
4 medium ripe tomatoes, halved, seeded and grated
6 cloves garlic, minced
2 tablespoons fresh flat-leaf parsley, finely chopped
2 tablespoons fresh cilantro, finely chopped
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1 bay leaf
freshly ground black pepper
1 1/2 poundsRead More »from Spicy Moroccan Shrimp Tagine