Preserved Lemons: More recipes

20 Jun

Shrimp-and-Vegetable Tagine with Preserved Lemon

courtesy of Food and Wine magazine

  1. 1/4 cup chopped flat-leaf parsley
  2. 3 tablespoons chopped cilantro, plus whole sprigs for garnish
  3. 2 tablespoons fresh lemon juice
  4. 1 tablespoon sweet paprika
  5. 1 teaspoon ground ginger
  6. Small pinch of saffron threads, crumbled
  7. 1/3 cup extra-virgin olive oil
  8. 1 1/2 pounds large shrimp—shelled and deveined, tails left on
  9. 2 1/4 pounds plum tomatoes—peeled, seeded and coarsely chopped
  10. 3 garlic cloves, minced
  11. 1 1/2 teaspoons ground cumin
  12. Salt and freshly ground pepper
  13. 3 large carrots, thinly sliced
  14. 1 large sweet onion, thinly sliced
  15. 4 large Red Bliss potatoes (about 1 1/2 pounds), peeled and thinly sliced
  16. 1 red bell pepper, cut into thin strips
  17. 1 yellow bell pepper, cut into thin strips
  18. 1/2 preserved lemon, peel only, thinly sliced (see Note)
  19. 1/2 cup pitted green olives
  1. 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.
  2. 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.
  3. 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.
  4. 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 The tagine can be prepared through Step 3 and refrigerated overnight. Rewarm before proceeding.

 

Squash and Chickpea Moroccan Stew
Recipe from Smitten Kitchen (Adapted from Aida Mollencamp)

Serves 6 to 8

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, small dice
4 medium cloves garlic, thinly sliced
2 teaspoons ground cumin
1 (3-inch) cinnamon stick
Salt and freshly ground black pepper
1 pound butternut squash, large dice
3/4 pound red potatoes, large dice
2 cups low-sodium chicken or vegetable broth
2 cups cooked chickpeas, drained
1 (14-ounce) can diced tomatoes, with juices
Pinch saffron threads (optional)
1/2 preserved lemon, finely chopped
1 cup brined green olives (Aida recommended Cerignola)
Steamed couscous, for serving (directions here and elsewhere on the web)
Fresh cilantro leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish
Plain yogurt, for garnish
Hot sauce of your choice (for serving)

Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.

Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.

Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.

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