When I’m looking for a quick way to cook and eat healthy, I begin thinking about what I can make in a tagine. They’re easy to make one pot meals in and because they have a conical lid, you can steam the contents either while cooking or when it’s out of the oven and resting. My latest creation was with shrimp and the Saffron Road Harissa Simmer Sauce– a great combination and only minimal ingredients are needed to add to it.  DSC_6233

In this case, I added green peppers, garlic, onion, cilantro and parsley. 

DSC_6238

The main ingredient is large shrimp with the shells on. Boil for 5-7 minutes in water to cook them slightly. 

DSC_6235

Once cooked (they turn pink), drain the water and let them cool. 

DSC_6241

Peel the shrimp of all the shells. Place in the tagine with the cut peppers, garlic and onion. 

DSC_6244

Add a bit of ras-al-hanout, if you have it. It’s not necessary because the Harissa Simmer Sauce has spices in it already. 

DSC_6246

Just like the other Simmer Sauces that Saffron Road has in their line of sauces, they’re all natural, halal-certified and gluten-free

DSC_6249

Pour it over the shrimp and other ingredients.  Preheat the oven to 400 degrees F.  

DSC_6252

Stir everything up before cooking then cook, uncovered, for 20 minutes. Once it comes out of the oven, put a lid on it and let it steam for about 5 minutes. 

DSC_6253

Serve with a side of pearl couscous or rice, if you have it.

Shrimp on Couscous

It’s even good with just a nice big piece of rustic bread. 

Shrimp in Tagine Bowl

 

[yumprint-recipe id=’84’]