Shrimp and Vegetable Tagine

1/4 cup      Flat-leaf Parsley, chopped

3 Tbs          Cilantro, chopped plus whole sprigs for garnish

2 Tbs          Lemon Juice, fresh

1 Tbs          Sweet Paprika

1 tsp           Ginger, ground

pinch         Saffron Threads, crumbled

1/3 cup       Extra-Virgin Olive Oil

1 1/2 lbs      Shrimp, large, shelled and deveined, tails left on

2 1/4 lbs     Plum Tomatoes, peeled, seeded and coarsely chopped

3 cloves      Garlic, minced

1 1/2 tsp      Cumin, ground

tt                  Salt and freshly ground pepper

3 large        Carrots, thinly sliced

1 large        Sweet Onion, thinly sliced

4 large       Red Bliss Potatoes (about 1 1/2 pounds), peeled and thinly sliced

1 ea             Red Bell Pepper, cut into thin strips

1 ea             Yellow Bell Pepper, cut into thin strips

1/2 ea          Preserved Lemon, peel only, thinly sliced (see Note optional)

1/2 cup        Green Olives, Pitted

DIRECTIONS:

In a medium bowl, combine the parsley with the chopped cilantro, lemon juice, paprika, ginger, saffron and olive oil. Add the shrimp, toss to coat with the marinade and refrigerate for 2 hours.

Meanwhile, in a medium saucepan, combine the tomatoes with the garlic and cumin and season with salt and pepper. Simmer over moderate heat, stirring occasionally, until the tomatoes are broken down and slightly thickened, 10 minutes.

Spread the sliced carrots in a large enameled cast-iron casserole or Dutch oven and season lightly with salt and pepper. Add the onion, potatoes and bell peppers, lightly seasoning each layer with salt and pepper. Spread the tomato sauce on top. Cover and simmer over moderately low heat until the vegetables are just tender, about 20 minutes.

Add the preserved lemon and olives to the casserole and arrange the shrimp on top in a single layer. Season with salt and pepper. Cover and cook over moderately low heat until the shrimp are pink and curled, about 3 minutes. Transfer the shrimp to a plate. Raise the heat to moderate and cook the tagine uncovered, stirring once or twice, until the juices have evaporated, about 5 minutes; don’t let the vegetables burn on the bottom. Transfer the vegetables to a bowl and top with the shrimp. Garnish with cilantro sprigs and serve.

Make Ahead