Roasted harissa prawns with tomatoes, baby marrows and mushrooms

Recipe from: 08 December 2014
recipes, seafood, roast

Ingredients 16
Servings 4
Time 00:15

Ingredients

  • PRAWNS:
  • 400
    g
    jumbo prawns, deveined, shells and legs removed with tails intact
  • 2
    cloves
    garlic, minced
  • 30
    ml
    harissa paste
  • 60
    ml
    salted butter, melted
  • 2.5
    ml
    freshly milled black pepper
  • 1
    ml
    salt
  • 80
    ml
    fresh parsley, chopped
  • juice of half a lemon
  • VEGETABLES:
  • 250
    g
    large brown mushrooms, peeled
  • 250
    ml
    cocktail tomatoes
  • baby marrows, sliced lengthwise
  • salt and freshly milled black pepper, to season
  • 30
    ml
    olive oil
  • salad leaves (lambs lettuce, baby butter and watercress), optional
 

Method

00:25
 
Preheat the oven to 230°C.

Turn the prawns on their backs and make a vertical incision down the centre of each prawn without cutting all the way through.

Place the prawns on a greased roasting pan. Sprinkle the parsley, salt, pepper and garlic over the prawns. Bake for 8 to 10 minutes. Remove from the oven and pour the lemon juice over the prawns.

Mix the garlic, harissa paste and butter to form a paste.

Rub the mushrooms and tomatoes with salt, black pepper and olive oil and roast in the oven for 10 to 15 minutes. Grill the baby marrows in a pan on the stove with salt, pepper and olive oil while the mushrooms and tomatoes are roasting. Remove from the heat once slightly soft.

Plate the mushrooms upside down, place a layer of the grilled baby marrows and tomatoes on top, then add a layer of prawns and place a dollop of the garlic, harissa and butter mixture on top.

Serve with salad leaves (optional).
 
Recipe reprinted with permission of Mzanzi Style Cuisine. To see more recipes, please click here.
 

Read more on: lucky star
 

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