Prawns Charmoula

Ingredients for Prawns Charmoula

• 450g large prawns in shell (21 to 25 per pound), peeled, leaving tail fan attached, and deveined

• 3 large shallots, finely chopped (240ml )

• 90ml extra-virgin olive oil, divided

• 1 small leek (white and pale green parts only), finely chopped

• 1 garlic clove, minced

• 1 fresh serrano chilli (optional), seeded and finely chopped

• 1/4 teaspoons sweet paprika

• 1/8 teaspoons smoked paprika (optional)

• 1/8 teaspoons turmeric

• 1/2 teaspoons grated lemon zest

• 120ml fresh lemon juice

• 2 teaspoons mild honey

• 2 tablespoons chopped flat-leaf parsley or coriander

How to make Prawns Charmoula

Cook prawns in a large pot of boiling water until just cooked through, 1 to 2 minutes. Drain and cool.

Cook shallots in 2 tablespoons oil in a heavy medium skillet over medium-low heat, stirring frequently, until very tender, about 8 minutes.

Meanwhile, wash leek and pat dry.

Add leek, garlic, and chilli (if using) to shallots and cook, stirring frequently, until softened, 4 to 5 minutes. Add paprikas and turmeric and cook, stirring, 2 minutes. Remove from heat and stir in lemon zest and juice, honey, parsley, 1/2 teaspoons salt, and remaining 60ml oil.

Toss prawns with sauce in a glass or ceramic bowl and marinate, covered and chilled, at least 8 hours. Season with salt and serve in sauce.

Cape Mentelle Margaret River Chardonnay '05

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.