Shrimp and Vegetable Tajine with Preserved Lemon

I love Moroccan food. I especially enjoy tajines. A tajine is a clay pot with a conical top that's used in cooking. I find that any Le Crueset will do... This recipe has lots of ingredients but takes very little time to prepare, so don't be intimidated by the long list of ingredients.

¼ cup chopped parsley

3 tbsp chopped cilantro

2 tbsp. fresh lemon juice

I tbsp. sweet paprika

1 tsp. ground ginger

A pinch of saffron

¼ cup extra virgin olive oil

1 ½ large shrimp (preferably not pre-frozen), shelled and deveined

2 ¼ lb. plum tomatoes

3 garlic cloves, minced

1 ½ tsp. ground cumin

salt and pepper

3 large carrots, thinly sliced

1 large sweet onion, thinly sliced

4 large Yukon Gold potatoes, peeled and thinly sliced

1 red bell pepper, cut into thin strips

1 green bell pepper, cut into thin strips

1 preserved lemon, peel only, thinly sliced

½ cup pitted green olives (Spanish, not American)

Combine first 8 ingredients including the shrimp and marinade for two hours. While the shrimp is marinating, combine the tomatoes, garlic, salt and pepper and simmer until tomatoes are broken and slightly thickened, abuot 10 minutes. Spread the carrots, peppers and onions at the bottom of an enameled pot and season with salt and pepper. Spread the tomato sauce over and simmer, covered, for 20 minutes on medium heat. You can make the dish up to this stage and then refrigerate.

Add the lemons and olives, and then the shrimp and the marinade. Cover and cook until the shrimp is pink (3-4 minutes).

Serve with steamed couscous or rice.