📖 Instructions

1. First things first, let's prep our shrimp. Give them a good rinse and pat them dry with paper towels. We want them nice and dry before they hit the tagine. Trust me on this one; it affects the way they sear.
2. Next, finely chop the onion and garlic. Mince the ginger – the fresher, the better. Then roughly chop the tomatoes and cilantro. I know, chopping isn't glamorous, but it's crucial for a good tagine.
3. Heat your tagine pot or Dutch oven over medium heat. Add the olive oil, once it's shimmering, add the onions. Cook until softened, about 5 minutes. Stir regularly to prevent burning; we want to coax out their sweetness, not char them.
4. Throw in the garlic and ginger. Cook for about a minute more, just until fragrant. Don't let them brown; we want a subtle background flavor from them.
5. Now, for the spices! Add the turmeric, cumin, paprika, and cinnamon to the pot. Stir well and toast the spices for a minute or so, until you start to smell their warm aroma. This step really deepens the flavor of the whole dish. So don't rush it!
6. Add the diced tomatoes and stir to combine with the spices. Let them cook for a few minutes, until they start to soften slightly.
7. Pour in the chicken broth and bring it to a simmer. Season with salt and pepper to taste. Don't be shy with the salt; it'll help balance the sweetness of the fruits.
8. Gently stir in the saffron threads. This vibrant spice lends both color and an exquisite, almost floral aroma to the tagine. A little goes a long way.
9. Add the shrimp to the tagine, arranging them in a single layer. I tend to avoid overcrowding the pot; this helps them cook evenly and prevents them from becoming tough.
10. Simmer the tagine, partially covered, for about 10-12 minutes or until the shrimp have turned pink and are cooked through. Avoid overcooking; shrimp cook very quickly!
11. Once the shrimp are cooked, take the tagine off the heat and stir in most of the fresh cilantro. Reserve a bit for garnishing later.
12. Serve the tagine hot, garnished with the remaining cilantro and a pinch of saffron threads. Serve with couscous, rice, or crusty bread for sopping up that delicious sauce. Enjoy this beautiful, exotic dish!