boil potatoes until al dente. Meanwhile combine, parsley, cilantro, paprika, ginger, garlic,
cumin, onions, carrots, and bell peppers in a saute pan on low heat. Until ingredients
begin to blend
together.
Add shrimp and increase heat. Cook until shrimp is done (making sure not to stir too
frequently, as the shrimp are intended to be somewhat crispy.
Add tomatoes and saffron on top of cooked shrimp as you turn off the flame. Then stir into
sauce.
Lay potatoes on plate in circular pattern and scoop shrimp and sauce on top.
Serving
Suggestions
Garnish with sprinkled cilantro and and parsley sprig in the middle
Originally Submitted
9/2/2009
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