Post by mannafromdevon on Aug 13, 2012 7:08:34 GMT
Prawns in Harissa
Well it may be raining here in Devon this morning but last night was beautiful and warm and after a day of walking and canoeing I was ready for pizza, beer and Olympic Celebrations. Fire up the Oven!!
Whilst rummaging in the fridge for pizza toppings I came across some fresh prawns and the problem of an appetiser was immediately solved. It turned out so well that I thought it worth sharing ... and I hope you agree.
I had about 500g of uncooked prawns. I made a mixture of a heaped tablespoon of tomato sauce (pizza base sauce not ketchup) a desert spoon of harissa paste (from Olives et al in this case), the zest of a lemon, salt, pepper and a good squeeze of lemon juice.
I tossed the prawns in this then got the fire nicely hot, about 400c I guess. In heated my cast iron pan then added a good splash of olive oil, reheated this and added the prawns.
The prawns took about 3 minutes to cook with a couple of stirs and shakes. Eaten with fingers and accompanied by a cacophony of slurps and mmmmm's it certainly hit the spot.
Simple and delicious this is definitely my style of cooking.
Well it may be raining here in Devon this morning but last night was beautiful and warm and after a day of walking and canoeing I was ready for pizza, beer and Olympic Celebrations. Fire up the Oven!!
Whilst rummaging in the fridge for pizza toppings I came across some fresh prawns and the problem of an appetiser was immediately solved. It turned out so well that I thought it worth sharing ... and I hope you agree.
I had about 500g of uncooked prawns. I made a mixture of a heaped tablespoon of tomato sauce (pizza base sauce not ketchup) a desert spoon of harissa paste (from Olives et al in this case), the zest of a lemon, salt, pepper and a good squeeze of lemon juice.
I tossed the prawns in this then got the fire nicely hot, about 400c I guess. In heated my cast iron pan then added a good splash of olive oil, reheated this and added the prawns.
The prawns took about 3 minutes to cook with a couple of stirs and shakes. Eaten with fingers and accompanied by a cacophony of slurps and mmmmm's it certainly hit the spot.
Simple and delicious this is definitely my style of cooking.
Attachments:
