Saffron shrimps tajine with confit fennel (Tajine de crevettes safranée au fenouil confit) from La Tartine Gourmande by Béatrice Peltre

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Notes about this recipe

  • Jane on August 01, 2014

    Very quick and easy dinner. I used frozen shrimp - because they cook in the same pan as was used for the confit fennel, they pick up quite a bit of flavor.

  • krobbins426 on June 27, 2013

    Delicious. Could use a bit more seasoning. Served with quinoa topped with some paprika.

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