KiwiChik you'll love your tagine! I have one and enjoy using it, the flavors of foods cooked in it are superb, I believe the way the lid "rains" the moisture back down upon the food really helps in the flavor of tagine dishes. I have several favorites I cook in it but one of my all-time favorites is the following recipe:
Pan-Fried Shrimp with Ginger, Cumin, and Paprika
This is a quick easy, way of preparing shrimp for a snack or a meal. Simply serve the juicy, piquant shrimp from the cooking vessel with chunks of crusty bread to mop up the oil and spices left behind.
3 tbsp. olive oil
2-3 garlic cloves chopped
a 2 in. piece of fresh ginger, peeled and grated
1 chile, seeded and chopped
1 tsp. cumin seeds
1 tsp. paprika
1 lb. raw jumbo jumbo shrimp, unshelled
a bunch of cilantro, finely chopped
sea salt & freshly ground pepper
1 lemon, cut into wedges, to serve
bread to serve
Heat the oil in the base of a tagine or a wide, heavy-based frying pan. Stir in the garlic, ginger, chile, and cumin seeds. As soon as a lovely aroma rises from the pan, add the paprika and toss in the shrimp. Fry quickly over med. heat, until the shrimp are just cooked and have turned opaque. Season to taste with salt & pepper and sprinkle with cilantro. Serve the shrimp immediately with the lemon wedges to squeeze over them.
FROM: Flavors of Morocco cookbook