Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Often called shrimp al pip-pil, this northern favorite can be either spicy in the sense of piquant, with plenty of cayenne pepper, or spicy in the sense of heavily seasoned, with garlic, cumin, sweet paprika, and a pinch of cayenne pepper, plus plenty of fresh cilantro and parsley. This recipe is the latter, though you can add firepower as desired. The shrimp can also be prepared in individual terra-cotta dishes and served as an appetizer.
Although I have eaten this tagine in numerous places along the coast, the finest was in Tétouan. It was in a small riad (guesthouse) called El Reducto, which had not long before been converted by a Spanish woman from a mansion that, in 1948, had been reformed for the Gran Vizier of Tétouan, Sidi Ahmed Abdelkrim Haddad. Wandering through Tétouan’s dense, ancient, and inward-looking city, it is easy to forget how near it is to the Mediterranean.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.