Shrimp Tagine with Mushrooms
The recipe that wasn’t ready yesterday is now here.
When I ask my daughter what she wants to eat for dinner, the answer is invariably shrimp, shrimp or shrimp. Shrimp is exciting.
I cook it a lot with pasta to please my little one and the little one in me. Only this time I wanted something else; and well, I missed having a good ole shrimp tagine.
This is possibly the quickest and easiest tagine you can make because shrimp and mushrooms cook in no time. It is only mildly spicy. My daughter had two servings which proves it passed her rigorous spiciness test. It is, however, strongly and delightfully garlicky.
Be sure to serve it with warm, crusty bread so you can dip it in the remaining olive oil sauce.
Tagine of Shrimp with Mushrooms Recipe
1 pound medium uncooked shrimp, peeled and deveined
1 1/2 cups baby Portobello mushrooms, sliced
1/4 cup olive oil
4 garlic cloves, minced
1 teaspoon paprika
Sea salt and freshly ground pepper
4 small dried red chili peppers or harissa (make or buy)
1/8 cup water
Juice of 1 lime
Place the shrimp, mushrooms, olive oil, and garlic in a large skillet or tagine. Season with paprika, salt and pepper. Sauté over low heat for about 7 minutes, turning occasionally. Add the chili peppers and water. Simmer, covered with a lid, 15 minutes. Remove from the heat and mix in the lime juice.