Shrimp-and-Vegetable Tagine with Preserved Lemon
"When Mourad Lahlou first came to the U.S. from Morocco to study economics, he taught himself to cook because he was too broke to eat out. He had never heard of famed Mediterranean-food writer Paula Wolfert until she walked into his first Bay Area restaurant, Kasbah, over 10 years ago. "She knew more about my food than I did," says Lahlou. He then began using her 1973 cookbook, Couscous and Other Good Food From Morocco, to help him make recipes like this spiced shrimp stew; the dish is on his menu at Aziza in San Francisco...."
INGREDIENTS
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1/4 cup chopped flat-leaf parsley
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3 tablespoons chopped cilantro, plus whole sprigs for garnish
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2 tablespoons fresh lemon juice
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1 tablespoon sweet paprika
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1 teaspoon ground ginger
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Small pinch of saffron threads, crumbled
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1/3 cup extra-virgin olive oil
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1 1/2 pounds large shrimp?shelled and deveined, tails left on
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2 1/4 pounds plum tomatoes?peeled, seeded and coarsely chopped
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3 garlic cloves, minced
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1 1/2 teaspoons ground cumin
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Salt and freshly ground pepper
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3 large carrots, thinly sliced
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1 large sweet onion, thinly sliced
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4 large Red Bliss potatoes (about 1 1/2 pounds), peeled and thinly sliced
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1 red bell pepper, cut into thin strips
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1 yellow bell pepper, cut into thin strips
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1/2 preserved lemon, peel only, thinly sliced (see Note)
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1/2 cup pitted green olives
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