🇲🇦 MoroccoCatalog recipe
Shrimp simmered briefly with chickpeas in a paprika-red tomato sauce, ready before the rice or couscous alongside it has even finished steaming.
For 4 servings.
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Warm the olive oil in a large skillet and soften the onion and bell pepper over medium heat, about 5 minutes.
Add the garlic, cumin, paprika and cayenne and cook 30 seconds until fragrant.
Stir in the canned tomato and chickpeas and simmer 8 minutes to build the sauce.
Season the shrimp with salt and pepper, nestle them into the sauce, and cook until pink and just curled, 4–5 minutes.
💡 Pull the shrimp the moment they curl into a loose C — a few seconds past that and they turn rubbery.
Scatter with cilantro.
Serve immediately with lemon wedges and bread or couscous to mop up the sauce.
Coastal towns like Essaouira and Agadir built a whole repertoire of quick seafood tagines around paprika, cumin and tomato, and this skillet keeps that same spicing while trading a slow braise for a pan that's done in minutes. Chickpeas bulk out the dish the way they do in so much everyday Moroccan cooking, stretching a modest amount of shrimp across a full meal.
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