egyptian

Shrimp Tagine with Tomatoes and Preserved Lemon

Name: Shrimp Tagine with Tomatoes and Preserved Lemon
Yield: 1 serving
Cuisine: egyptian
Ingredients: 170 g shrimp, peeled and deveined; 12 g olive oil; 8 g butter; 70 g yellow onion, sliced; 6 g garlic, minced; 201 g crushed tomatoes; 14 g preserved lemon, finely chopped; 2 g ground cumin; 0.77 g chili flakes; 54 g couscous (dry); 8 g cilantro, chopped

This simmered dish pairs shrimp, peeled and deveined with crushed tomatoes, preserved lemon, finely chopped and butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

51 g Protein

68 g Carbohydrates

21 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

170g shrimp, peeled and deveined 168 kcal
12g olive oil 106 kcal
8g butter 57 kcal
70g yellow onion, sliced 28 kcal
6g garlic, minced 9 kcal
201g crushed tomatoes 64 kcal
14g preserved lemon, finely chopped 4 kcal
2g ground cumin 8 kcal
1g chili flakes 2 kcal
54g couscous (dry) 200 kcal
8g cilantro, chopped 3 kcal

Cooking instructions

shrimpground cumin
Pat shrimp dry and season with salt, pepper, and cumin.
olive oilyellow oniongarlic
Heat olive oil in a skillet over medium heat. Saute onion 4 minutes until soft, then add garlic for 30 seconds.
crushed tomatoes
Add crushed tomatoes and simmer 6-8 minutes until slightly thickened.
shrimppreserved lemonchili flakescilantro
Stir in preserved lemon, chili, and half the cilantro. Add shrimp and cook 2-3 minutes until just pink.
butterpreserved lemon
Add butter and swirl to gloss the sauce. Taste and adjust salt (preserved lemon can be salty).
couscous (dry)cilantro
Serve with cooked couscous and top with remaining cilantro.