Shrimp & Butternut Moroccan Tagine
  • 1 Saffron Road Moroccan Tagine Simmer Sauce
  • 1 small butternut squash
  • 1 tbsp olive oil
  • 12 ounces precooked, peeled deveined shrimp
  • 1/4 cup (or more) chopped green onion
  • Brown rice
  1. Start cooking brown rice.
  2. Wash, peel, and dice butternut squash into approximated 3/4 inch cubes (or use precut). You can save the peel/pulp for homemade veggie broth and the seeds for toasted squash seeds.
  3. Steam cubed squash until fork tender but not yet beginning to fall apart when stirring.
  4. Heat 1 tablespoon olive oil in a skillet and saute green onion. Add thawed, drained shrimp until heated through. Spoon out any excess liquid that comes off shrimp.
  5. Add steamed butternut squash and Saffron Road Moroccan Tagine Simmer Sauce and stir thoroughly. Reduce heat to medium low and simmer until sauce begins to bubble.
  6. Serve over brown rice and garnish with a cinnamon stick (optional).
Recipe by Saffron Road Food at