Moroccan Shrimp Tagine With Ginger and Fennel By Karen's Kitchen Stories
Ingredients
- 2 fennel bulbs, trimmed and sliced into 1/2 inch slices,
- 5 tbsp olive oil
- 20 raw jumbo shrimp
- 2 onions, finely chopped
- 2 large garlic cloves
- 2 inch knob of fresh ginger
- Medium pinch of saffron threads
- 2 tsp smoked paprika
- 14-ounce can diced tomatoes,
- Half of a bunch of cilantro,
- Half of a bunch of flat-leaf parsley, chopped
- 1 tsp sugar
- Salt and freshly ground black pepper
Instructions
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