Week 17: Spinach and Prawns

My dad bought a tajine a few weeks ago and this week I used it for the first time. It's typically used for stews and stuff but obviously I had to make something completely different (nevertheless delicious) in it.
You start obviously by taking the prawns (about 500 grams) and getting the shell (or whatever it's called) off and deveining them (scroll down for an instructional vid if you fon't know how to do that) and setting them aside again for now. Chop up two onions, a clove of garlic and two tomatoes and fry them in some olive oil in your tajine with some salt and pepper. After a few minutes add the prawns and put lemon slices on top of the prawns and top this with some cilantroand put the lid on for five to six minutes. Stir and check your if your prawns are cooked. If not, leave to simmer for a bit more until cooked. Take them out of the tajine and keep warm. Add 600 grams of chopped up spinach along with one chili pepper (without the seeds if you don't want your food to be too spicy, although this also depends on the kind of pepper you use) and stir this every once in a while until the spinach has fully shrunk down (won't take more than a few minutes). Stir in your prawns again and let simmer for another minute or so. Put the (still closed) tajine on the table (oven mitts!!!) and open to reveal the amazing aroma of this dish. No cooking pot can give you that lovely first impression of a dish...