Shrimp-And-Vegetable Tagine with Preserved Lemon

foodandwine.com

Gregg Foster

¼ cup chopped flat-leaf parsley

3 tablespoons chopped cilantro, plus whole sprigs for garnish

2 tablespoons fresh lemon juice

1 tablespoon sweet paprika

1 teaspoon ground ginger

Small pinch of saffron threads, crumbled

⅓ cup extra-virgin olive oil

1 ½ pounds large shrimp-shelled and deveined, tails left on

2 ¼ pounds plum tomatoes-peeled, seeded and coarsely chopped

3 garlic cloves, minced

1 ½ teaspoons ground cumin

Salt and freshly ground pepper

3 large carrots, thinly sliced

1 large sweet onion, thinly sliced

4 large Red Bliss potatoes (about 1 ½ pounds), peeled and thinly sliced

1 red bell pepper, cut into thin strips

1 yellow bell pepper, cut into thin strips

½ preserved lemon, peel only, thinly sliced (see Note)

½ cup pitted green olives

Directions at foodandwine.com

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