Moroccan Shrimp Tangine

Moroccan Shrimp Tagine.                      20min. prep   35min. cook  serves 6
A wholesome and explosively flavorful shrimp dish. Sautéed carrots, bell peppers, and garlic create the foundation for this recipe, while lemon and bay leaf add mouthwatering, tangy depth. Tagine, a beautifully fragrant and versatile North African stew, takes its name from the earthenware pot that is traditionally cooked inside. Don't worry if you don't have one on hand — a Dutch oven will also do the trick.
3 Tblspoon olive oil
4 large carrots, peeled and chopped
1 large onion, diced
1 large potato, peeled and diced
1 red bell pepper/capsicum thinly sliced
1/2 cup pitted kalamata olives, sliced
2 Tblspoon minced garlic
2 tspoon ginger paste
2 large tomatoes, coarsely chopped
1/2 cup fresh cilantro/ coriander
1 Tblspoon dried parsley
2 tspoon ground cumin
2 tspoon salt
1 tspoon sazon seasoning with saffron (such as goya or herbies brand)
1 tspoon paprika
1 tspoon ground turmeric
1 tspoon lemon juice
1/2 - 1 tspoon cayenne (depending on how hot you like it)
1/2 tspoon freshly ground pepper
1 bay leaf
500gm uncooked medium size prawns, peeled and deveined
METHOD
1. Heat a dutch oven over medium-high heat. Add olive oil, saute carrots, onion, potato, and bell pepper until soft, about 5minutes. Add olives, garlic, and ginger paste and saute a further 2 minutes.
2. Stir in tomatoes, cilantro, spice and herbs, and lemon juice. Cover and cook until tomatoes have broken down and flavors have combined for about 20 minutes.
3. Add shrimp/prawns, cover, and cook until they are bright pink, about 5 minutes.
4. Serve with plain or spiced couscous.