Roasted harissa prawns with tomatoes, baby marrows and mushrooms

4 servings Prep: 15 mins, Cooking: 25 mins
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Spoil your loved ones with this dish over the festive season.

By Food24 December 08 2014
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Ingredients (14)

Prawns:
400 g prawns — deveined, shelled
2 cloves garlic — cloves, minced
30 ml harissa paste
60 ml butter — salted, melted
2.5 ml freshly ground black pepper
1 ml salt
80 ml fresh parsley — chopped
lemon — halved, juice only
VEGETABLES:
250 g brown mushrooms
250 ml cocktail tomatoes
courgettes — baby, sliced lengthways
salt and freshly ground back pepper — to season
30 ml fresh chillies — 573
salad greens
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Method:

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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