Shrimp Tagine with Green Olives, Fennel and Preserved Lemon
For a distinctly Moroccan broth, this quick and delicious one-pot meal is made with ground ginger, olives and preserved lemon. Slideshow: One-Pot Meals
One Serving: 487 cal, 11.8 gm fat, 1.5 gm sat fat, 64.6 gm carb, 18.8 gm fiber, 36 gm protein. Tips: If you can’t find preserved lemons, use the zest and juice of one lemon. You won’t get the same aromatic quality, but it will still be delicious. • This dish is a great opportunity to use frozen shrimp. Most shrimp at the seafood counter has been previously frozen. Buying shrimp from the freezer aisle assures that it’s been defrosted as close to cooking time as possible. Add it directly to the pot—no need to thaw prior to cooking the tagine. • If you have a full spice rack, add a dash of cumin, coriander and/or turmeric to create even more complexity.
Quinoa, whole-wheat couscous or whole-grain bread.