Shrimp Chraime: Moroccan Tomato-Poached Shrimp with a Twist

Chraime is a North African tomato-based fish stew known for its bright, herb-forward sauce. In this version I used shrimp from the freezer to create a quick, family-friendly adaptation that preserves the dish’s core flavors: tomato, garlic, cumin and lots of fresh cilantro. The sauce is fragrant and slightly tangy from lemon; serve it with a large chunk of crusty bread or a scoop of rice to soak up every drop.

This shrimp chraime is elegant enough for guests yet simple enough for a weeknight. You can leave it mild for kids or add a spoonful of hot paprika to turn up the heat. The recipe below includes both options and a few serving suggestions and tips to help you get the best texture and balance of flavors.

• 600 gr (about 1.3 lb) shrimp, peeled or with shells removed as preferred (I trimmed the tails)
• 1/2 cup (120 ml) vegetable oil
• 4 tbsp (60 ml) sweet paprika
• 12 garlic cloves, minced
• 3 fresh tomatoes, finely diced
• 4–6 slices fresh lemon
• 1/2 tsp sugar
• 2 cups (480 ml) water
• 1 tbsp ground cumin
• 1 bunch fresh cilantro, finely chopped
• Optional: 1 tbsp hot paprika for a spicy version

1. Heat the vegetable oil in a wide pot over medium heat. Add the sweet paprika and the minced garlic, stirring constantly for about 1 minute until fragrant. Be careful not to burn the garlic — you want it soft and aromatic.
2. If you want a spicy version, add 1 tablespoon of hot paprika at this stage and stir it into the oil with the sweet paprika and garlic.
3. Add the diced tomatoes and stir to combine. Cook for a few minutes until the tomatoes begin to break down and release their juices.
4. Pour in the water, then add the sugar, ground cumin and lemon slices. Stir everything together and bring the mixture to a gentle boil.
5. Once it reaches a boil, reduce the heat to low and add the shrimp and the chopped cilantro. Gently stir to submerge the shrimp in the sauce.
6. Let the mixture simmer over low heat for about 30 minutes, uncovered, until the flavors meld and the sauce thickens slightly. The shrimp will absorb the sauce and become tender; avoid high heat so they don’t become rubbery.
7. Taste and adjust seasoning: add more salt, lemon or a pinch of sugar if needed. Remove the lemon slices if you prefer less acidity.

Tip: For a richer sauce, you can sauté the tomatoes a bit longer before adding the water, or use crushed tomatoes for a smoother consistency. If using frozen shrimp, thaw and pat dry before adding to the pot.

• Serve with crusty bread to mop up the sauce, or spoon over a bed of steamed white rice for a heartier meal.
• Leftovers keep well refrigerated for 2–3 days; the flavors often deepen overnight. Reheat gently on the stove to avoid overcooking the shrimp.