If seafood is the symbol of good taste, prawns are the ultimate expression of fine food for the indulgent.
These zesty and spicy Chermoula Prawns look great and work well as a finger food to pair with your drinks.
Here’s the quick and easy recipe from Godrej Nature’s Basket’s Food Quotient Report 2016.!
Time taken: 30 minutes + 30 minutes of marination
Ingredients
Extra virgin olive oil 80ml
Fresh coriander leaves 3 tbsp, chopped
Fresh flat-leaf parsley 2 tbsp, chopped (optional)
Lemon zest 2 tbsp
Lemon juice 2 tbsp
Garlic 3 cloves, chopped
Green chilli 1
Prawns 20, cleaned and de-veined but with tails on
Salt to taste
Method
To make the chermoula (marinade), grind all the ingredients (except the prawns) into a coarse puree in a food processor, then season with salt. Skewer each prawn on to a cocktail stick to keep it straight and place on a glass dish. Spoon the chermoula on, ensuring the prawns are well coated on all sides. Cover and refrigerate for 30 minutes, turning occasionally. Arrange the prawns on a foil-lined grill tray and cook under a hot grill for 2-3 minutes each side, or until pink and cooked. Serve hot.
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