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Roasted harissa prawns with tomatoes, baby marrows and mushrooms

Recipe from: 08 December 2014
recipes, seafood, roast

Ingredients 16
Servings 4
Time 00:15


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


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.

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