Egyptian
Tagin Gambari
An Egyptian shrimp tagine baked in a clay dish with garlicky tomato, green pepper, cumin, and fresh herbs. The sauce turns rich and briny as the shrimp cook in their own juices, perfect with baladi bread or rice.
Watch it madeDoaa Fouda · 7:11
Ingredients
- Large raw shrimp, peeled and deveined400g
- Yellow onion, finely chopped1 medium
- Garlic cloves, minced5
- Green bell pepper, thinly sliced1 small
- Fresh tomato, finely chopped1 large
- Tomato passata or crushed tomatoes1 cup
- Tomato paste1 tbsp
- Olive oil or corn oil2 tbsp
- Ground cumin1 tsp
- Ground coriander1/2 tsp
- Paprika1/2 tsp
- Cayenne pepper or chopped green chilito taste
- Black pepper1/2 tsp
- Salt3/4 tsp, or to taste
- Fresh cilantro or parsley, chopped1/4 cup
- Lemon juice1 tbsp
- Lemon wedgesfor serving
Method
- Heat the oven to 220°C.
- Pat the shrimp dry, then toss them with lemon juice, half the garlic, cumin, coriander, paprika, black pepper, cayenne or chili, and a small pinch of the salt.
- Heat the oil in a small pan over medium heat and cook the onion for 4 to 5 minutes until softened but not browned.
- Add the remaining garlic and the green pepper and cook for 2 minutes until fragrant.
- Stir in the chopped tomato, tomato paste, passata, and remaining salt, then simmer for 6 to 8 minutes until the sauce thickens slightly.
- Stir the chopped cilantro or parsley into the hot tomato sauce.
- Spread half the sauce in a small clay tagine, earthenware casserole, or ovenproof baking dish.
- Arrange the seasoned shrimp over the sauce in one layer, then spoon the remaining sauce over the top.
- Bake uncovered for 10 to 12 minutes, until the shrimp are just cooked through and the sauce is bubbling at the edges.
- Rest for 5 minutes before serving so the juices settle.
- Serve hot from the tagine with lemon wedges, baladi bread, or Egyptian rice.
Common questions
Can I substitute the tagine or clay dish with something else for Tagin Gambari?
Yes. Use a small ovenproof casserole, Dutch oven, or baking dish about the same size so the sauce stays snug around the shrimp. Avoid very large pans, which spread everything too thin and can dry out the seafood.
How long should I bake the shrimp so they don’t turn rubbery?
Bake uncovered at 220°C for 10 to 12 minutes, just until the shrimp turn pink and opaque and the sauce bubbles at the edges. Check early if your shrimp are small; overbaking is the main cause of toughness.
What are the most common mistakes when making Tagin Gambari?
The biggest mistakes are overcooking the shrimp, using too much liquid in the sauce, and skipping the step of softening the onion first. Also, don’t brown the garlic, or it can taste bitter and overpower the tomato.
How should I store leftovers, and can I reheat them?
Cool leftovers quickly, then refrigerate in a covered container for up to 2 days. Reheat gently in a skillet or covered oven dish just until warm. Avoid microwaving too long, since shrimp can become chewy very fast.
What should I serve with Tagin Gambari?
Serve it hot with crusty bread, baladi bread, or plain rice to soak up the tomato sauce. A simple salad or lemon wedges work well too. Keep sides light so the shrimp and spiced tomato flavor stay central.