Lunch · Middle Eastern · 15 min
Shrimp and Zucchini Tagine with Preserved Lemon and Toasted Almonds
- Calories
- 628
- Protein
- 57g
- Carbs
- 30g
- Fat
- 34g
Ingredients
- 219.2 g shrimp
- 221.1 g zucchini
- 59 g spinach
- 25.7 g olive oil
- 22.2 g preserved lemon
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 1 pinch ground cinnamon
- 0.33 cup quinoa
- 6.2 g slivered almonds
- 2 sprig fresh cilantro
Method
- 01In a heavy-bottomed tagine or shallow Dutch oven, heat 20.7 g of the olive oil over medium heat. Add the cumin, coriander, and cinnamon; bloom until fragrant, about 30 seconds.
- 02Add the sliced zucchini and sauté until lightly browned at the edges, about 5 minutes.
- 03Stir in the minced preserved lemon and 2 tablespoons of water, then cover and braise for 6 to 8 minutes until tender.
- 04Gently nestle the raw shrimp into the vegetable mixture. Cover again and cook for 3 to 4 minutes until shrimp turn pink, fully opaque, and reach an internal temperature of 145°F (63°C).
- 05Fold in the fresh spinach until just wilted.
- 06Serve the cooked tagine mixture over a bed of warm quinoa. Drizzle with the remaining 5 g of fresh olive oil and garnish with toasted slivered almonds and chopped cilantro.
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