lunch

Shrimp and Zucchini Tagine with Preserved Lemon and Toasted Almonds

Name: Shrimp and Zucchini Tagine with Preserved Lemon and Toasted Almonds
Ingredients: 219.2 g Large Shrimp, peeled and deveined; 221.1 g Zucchini, sliced into rounds; 73.7 g Quinoa, cooked; 25.7 g Olive Oil; 22.2 g Preserved Lemon, minced; 6.2 g Almonds, slivered and toasted; 59.0 g Spinach, fresh

Nutrition

600

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Large Shrimp, peeled and deveined219.2 g

Zucchini, sliced into rounds221.1 g

Quinoa, cooked73.7 g

Olive Oil25.7 g

Preserved Lemon, minced22.2 g

Almonds, slivered and toasted6.2 g

Spinach, fresh59.0 g

Instructions

In a heavy-bottomed tagine or shallow Dutch oven, heat 20g of olive oil over medium heat. Add spices (cumin, coriander, and a pinch of cinnamon) and bloom until fragrant.

Add the sliced zucchini and sauté until lightly browned at the edges, about 5 minutes.

Stir in the preserved lemon and a splash of water, then cover and braise for 6-8 minutes until tender.

Gently nestle the shrimp into the vegetable mixture. Cover again and cook for 3-4 minutes until the shrimp are opaque and curled.

Fold in the fresh spinach until just wilted. The residual heat will finish the cooking.

Serve the shrimp and vegetable mixture over a bed of fluffy quinoa. Drizzle with the remaining 5g of fresh olive oil and garnish generously with toasted slivered almonds and fresh cilantro.

The final plate should be vibrant and fragrant, with the salty tang of the preserved lemon cutting through the sweetness of the zucchini.