Moroccan Shrimp ‘Tagine’
with Feta & Fresh Mint
Cooking time
20 minutes
Servings
2/4
Calories
360 /serving
Take a page from tagines, those delicious North African stews. Shrimp, veggies and green olives are getting up close and cozy with ras el hanout spices, so you can get up close and cozy at the table when keto dinnertime comes.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 140g Cherry tomatoes
- 15ml Minced garlic
- 1 Green zucchini
- 1 Sweet pepper
- 15g Mint
- 30g Green olives
- 60g Feta
- 8g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cardamom, cinnamon, black pepper, fennel seeds, nutmeg, dill seeds, allspice, caraway, galangal, cloves, mace, rose petals, lavender, bay leaves, saffron)
Contains: Milk • Shrimp
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
5 g
Sodium
1430 mg
Total Carb
18 g
Sugars
9 g
Protein
35 g
Fibre
5 g
Preparation
Mise en place
- Halve, core and medium-dice the sweet pepper.
- Pick the mint leaves off the stems; roughly chop the leaves.
- Medium-dice the zucchini.
Start the tagine
- In a large pan, heat a drizzle of oil on medium-high.
- Add the sweet pepper, tomatoes, olives and S&P. Sauté, 1 to 2 min., until fragrant.
- Add the garlic, ½ the red ras el hanout and 2 tbsp water (double for 4 portions).
- Cook, covered, stirring occasionally, 2 to 3 min., until partially cooked.
- Add the zucchini and cook, covered, stirring occasionally, 2 to 3 min., until the vegetables are almost tender.
Finish the tagine
- Meanwhile, pat the shrimp dry (remove the shells from the tails if desired); rub with the remaining red ras el hanout, a drizzle of oil and S&P.
- To the pan, add the shrimp* and cook, covered, stirring occasionally, 2 to 4 min., until opaque and cooked through.
- If the sauce seems dry, gradually add 2 tbsp water until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the tagine between your bowls.
- Garnish with the mint and cheese. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
