Grilled Prawns With Chermoula

Grilled Prawns With Chermoula

Served here with chermoula, the herbs on this prawn dish come in two avalanches: half as a marinade, half dashed over the top once they're cooked or served as a side. It shows how the same amalgamation of herbs – half cooked, half not – brings distinct layers of flavour. Great on the barbecue, flesh side down.
Total Time
45 Minutes
16-20 large raw prawns (shrimp), shell on
1 batch of chermoula
A small bunch of coriander, roughly chopped
A small bunch of parsley, roughly chopped
2 garlic cloves, peeled
1 small red chilli, destemmed
50ml of olive oil
Juice of ½ lemon
2 tsp of smoked paprika
1 tsp of ground cumin
Sea salt & freshly ground black pepper
Step 1

For the chermoula, finely chop the herbs, garlic and chilli together (or use a blender if it has a small capacity), then whisk in the oil, lemon juice, spices and seasoning. Keep in the fridge for a day or two.

Step 2

Cut through the shell and flesh of the prawns lengthways with scissors or a sharp knife and arrange cut side up in a roasting tin. Spoon about 6 tbsp of the chermoula over the flesh side and marinate for about 30 minutes.

Step 3

Preheat the grill to its highest setting. Place the tin under the grill and cook the prawns hard for 2-4 minutes, until bubbling and just cooked through and the shells are beginning to char.

Step 4

Serve with finger bowls and napkins (or just suck your fingers), and with the remaining chermoula to drizzle or dip as you like.

Recipe courtesy of Herbs: A Cook's Companion by Mark Diacono

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