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Spicy Moroccan Shrimp Tagine Recipe

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. This Spicy Moroccan Shrimp Tagine recipe is the latter, though you can add firepower as desired. The shrimp can also be prepared in individual terra-cotta dishes and served in an appetizer.

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Spicy Moroccan Shrimp
Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 2 tbsp olive oil
 4 medium ripe tomatoes, halved, seeded and grated
 6 cloves garlic, minced
 2 tbsp fresh flat-leaf parsley, finely chopped
 2 tbsp fresh cilantro, finely chopped
 1 tsp sweet paprika
 ¼ tsp cayenne pepper
 ¼ tsp ground cumin
 1 bay leaf
 1 ½ pounds large shrimp, peeled, tails left on
 freshly ground black pepper
 3 slices lemon, halved

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Ingredients

 2 tbsp olive oil
 4 medium ripe tomatoes, halved, seeded and grated
 6 cloves garlic, minced
 2 tbsp fresh flat-leaf parsley, finely chopped
 2 tbsp fresh cilantro, finely chopped
 1 tsp sweet paprika
 ¼ tsp cayenne pepper
 ¼ tsp ground cumin
 1 bay leaf
 1 ½ pounds large shrimp, peeled, tails left on
 freshly ground black pepper
 3 slices lemon, halved

Directions

Spicy Moroccan Shrimp Tagine Recipe

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