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Chermoula is a Moroccan herb paste, a bit like pesto that is fantastic with seafood. Use nice large prawns and serve with couscous for an authentic Moroccan dish. The most time consuming part of the recipe is shelling the prawns, the rest of the recipe take just a few minutes. This is a great recipe for a dinner party that you can partly prepare ahead of time and then it is just a matter of a few minutes in the kitchen to finish them off. (for 4 people)
What you need
1kg large prawns shelled and butterflied with tails still on
Olive oil
2 tablespoons white wine *(30ml)
Chermoula
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh coriander
1 teaspoon cumin powder
1/2 teaspoon paprika
1 clove garlic chopped
2 tablespoons lemon rind chopped
1 tablespoon olive oil
The process
Add all of the chermoula ingredients to a blender or food processor and blend into a paste. Cover and p[lace in the fridge while you prepare the prawns.
Shell the prawns leaving the tails on(looks good). Slice each one down it’s back to butterfly and remove the vein, wash under water and place into a bowl.
Once you have done all of the prawns, add 1/2 of the chermoula, all of the the wine and 1 tablespoon olive oil to the prawns, cover tightly with clingwrap and shake the bowl to coat the prawns with the chermoula mixture. Place in the fridge for at least 2 hours to marinate. Overnight is best.
Before cooking, drain off all of the liquid from the prawns.
Heat a little olive oil in a wok or heavy bottom pan on a medium to high heat. Stir fry the prawns until the edges begin to colour and they are firm but cooked. Add the other half of the chermoula with a little splash more of olive oil, toss to coat the prawns and serve immediatly.
For couscous, 1 and 1/2 cups chicken stock made with boiling water , 1 cup couscous. Combine and let soak for about 5 minutes until all of the liquid has been absorbed. Add a knob of soft butter and loosen with a fork.
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Thanks Graham, that recipe looks so good have printed it and I think I will be trying it this weekend.
Happy Easter to you to have a good one.
Enjoy it Kim, always good to have you back. Thanks
Hello Graham
Hope you had a good weekend.
This sounds amazing, just love prawns, so I know I am going to love this recipe. This paste sounds awesome. I love using fresh herbs, food just seems to taste so much better.
Hi there Kim, it’s the season of 40th birthdays! Fantastic weekend. This is a winner. Happy Easter.
Try this one as well
http://cookbook.co.za/fish-recipes/tasty-greek-prawn-meze/