Shrimp-and-Vegetable Tagine with Preserved Lemon

• HEALTHY
• MAKE-AHEAD

Ingredients

1. 1/4 cup chopped flat-leaf parsley
2. 3 tablespoons chopped cilantro, plus whole sprigs for garnish
3. 2 tablespoons fresh lemon juice
4. 1 tablespoon sweet paprika
5. 1 teaspoon ground ginger
6. Small pinch of saffron threads, crumbled
7. 1/3 cup extra-virgin olive oil
8. 1 1/2 pounds large shrimp—shelled and deveined, tails left on
9. 2 1/4 pounds plum tomatoes—peeled, seeded and coarsely chopped
10. 3 garlic cloves, minced
11. 1 1/2 teaspoons ground cumin
12. Salt and freshly ground pepper
13. 3 large carrots, thinly sliced
14. 1 large sweet onion, thinly sliced
15. 4 large Red Bliss potatoes (about 1 1/2 pounds), peeled and thinly sliced
16. 1 red bell pepper, cut into thin strips
17. 1 yellow bell pepper, cut into thin strips
18. 1/2 preserved lemon, peel only, thinly sliced (see Note)
19. 1/2 cup pitted green olives

1. In a medium bowl, combine the parsley with the chopped cilantro, lemon juice, paprika, ginger, saffron and olive oil. Add the shrimp, toss to coat with the marinade and refrigerate for 2 hours.
2. Meanwhile, in a medium saucepan, combine the tomatoes with the garlic and cumin and season with salt and pepper. Simmer over moderate heat, stirring occasionally, until the tomatoes are broken down and slightly thickened, 10 minutes.
3. Spread the sliced carrots in a large enameled cast-iron casserole or Dutch oven and season lightly with salt and pepper. Add the onion, potatoes and bell peppers, lightly seasoning each layer with salt and pepper. Spread the tomato sauce on top. Cover and simmer over moderately low heat until the vegetables are just tender, about 20 minutes.
4. Add the preserved lemon and olives to the casserole and arrange the shrimp on top in a single layer. Season with salt and pepper. Cover and cook over moderately low heat until the shrimp are pink and curled, about 3 minutes. Transfer the shrimp to a plate. Raise the heat to moderate and cook the tagine uncovered, stirring once or twice, until the juices have evaporated, about 5 minutes; don't let the vegetables burn on the bottom. Transfer the vegetables to a bowl and top with the shrimp. Garnish with cilantro sprigs and serve.