Wednesday, May 14, 2008

Spicy Skewered Prawns

Since Buffy spent a lot of her time "skewering" vamps, I think she might enjoy these skewered prawns for a change.

To give them a touch of heat, I've used Harissa paste which also tends to give it a little red colour too.

Spicy Skewered Prawns

Spicy Skewered Prawns

whole prawns, peeled with tail left intact
fresh coriander leaves
fresh parsley leaves
olive oil
harissa

Make the spicy paste:

Use equal quantities of coriander and parsley and process until they are finely chopped. Add the harissa, to taste, along with olive oil and pulse to form a spreadable paste.

Prepare the Prawns:

Make sure your have removed the intestinal tract from the prawns, along with head and outer shell but do leave the tail intact.

Take a wooden skewer and thread it through the centre, lengthways, to give you a straight prawn.

Place the prawns into a flat dish and generously spoon over the spicy paste - turn the prawns around to ensure then are completely covered.

You can set this aside, covered, in the fridge to allow the flavours to develop or you can cook them straight away.

spicy skewered prawns

Cook the prawns:

You can cook them on a BBQ, grill pan or flat plate. As they are flat they will cook very evenly, as soon as one side has browned, turn them over to colour and then remove them. They shouldn't take more than a minute or two to be cooked to perfection.

spicy skewered prawns

Serve them hot.

Tagged

5 comments:

  1. Lovely photos!

    These look delicious :)

    ReplyDelete
  2. wow, now those look simply amazing. i am very impressed!

    ReplyDelete
  3. Haha! Love the idea! Delicious!

    ReplyDelete
  4. What a brilliant way to cook prawns (or shrimp as we call them here.) Love this idea!

    ReplyDelete
  5. Thanks Kittie!

    Thanks Gerda!

    Thanks Ginny!

    Thanks Kalyn - it works especially well with larger prawns/shrimp.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...