Temporary cover — from the reel
Harissa-honey Prawn Skewers
Perfect for a summer’s eve. Quick. Fresh. Flavorful. @shami_seafood’s jumbo prawns, conveniently cleaned for you; grilled to perfection in a marinade laced with @pesto_princess harissa; served with a fresh pineapple salsa and coriander lime rice. Is your mouth watering?
4 servingsRecipes
Ingredients
- 500G jumbo prawns, peeled and deveined
- 2 Tbsp harissa paste
- 2 Tbsp honey
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 2 Garlic cloves, minced
- 1 Tsp smoked paprika
- Salt and black pepper
Method
- 1 Combine all the ingredients for the marinade.
- 2 Add the prawns and give a good mix to evenly coat.
- 3 Place the prawns on skewers (that have been soaked in water for 20 minutes) and refrigerate for 20 minutes if you have the time, but the prawns are good to go immediately as well.
- 4 Mix the excess marinade with melted butter for basting.
- 5 Set a grill pan over medium-high heat.
- 6 Once hot, add the prawns and grill for 2-3 minutes per side until the prawns are cooked through and slightly charred. Brush on the remaining marinade as it cooks.
- 7 Once cooked, serve with some coriander-lime rice and a pineapple salsa.
P.S. I have a chicken version of these skewers as well that I have linked
#recipe#summer#prawn