Moroccan spiced prawns or crevettes

Moroccan spiced prawns

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In Morocco, we’re blessed with two sea sides (Atlantic ocean and Mediterranean sea). We’re used to eat fresh fish and anything sold after 48 hours of being caught won’t be looked at.

In French, it’s easier to dissociate between crevette (small), gambas (bigger), crevette royal (giant red prawn), langoustines (small lobster looking things). But when it comes to english, I’m a bit lost. In UK, prawns are anything between crevette to gambas and I never find the small pink crevettes..

We do have some tasty prawns in our shores that we can have them as fresh as caught the same day.

When they’re cheaper, we buy a few kgs, peel and freeze them for future use such as to stuff a big fish before oven-baking it or to make seafood bastilla/rolls/briouats..

 

Moroccan spiced prawns or crevettes

Moroccan spiced prawns or crevettes. Credit @Nada Kiffa

This dish will take you less than 5 minutes to make considering that prawns are left shell on. We usually serve it as a starter to a seafood meal.

I have to stress out that using fresh praws/shrimps is much better than using frozen ones in this dish. The already cooked packs are absolutely not an option.

Ingredients

Serves 2
Prep: 1 min – Cooking: 3 min

  • 500g of fresh prawns, peeled or shell-on but head off , washed and drained.
  • 1 clove of garlic, finely sliced or chopped
  • 4 tbsps of olive oil (use double for the authentic recipe)
  • 1 tbsp of fresh coriander, chopped
  • 1 tbsp of fresh parsley, chopped
  • 1 tsp of sweet paprika
  • Cayenne or chopped hot chili to taste
  • Salt and pepper to taste

Garnish

  • chopped parsley or coriander
  • Lemon wedges
Moroccan raw shrimps

Moroccan raw shrimps. Credit @Nada Kiffa

Preparation

  • Over medium heat, fry the chili (if using it) and garlic for 5 seconds. add the spices, the herbs then the prawns in this order.
  • Stir and flip the prawns. Cook no more than 3 minutes, depending on the size of the prawns and if you have left them with the shell on.
  • Garnish with chopped herbs and lemon wedges.
  • Serve warm or cold.

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