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Djerba Style Grilled Prawns


16 Whole green prawns backs split open and deveined
2 tsp Harissa paste
4 tablespoon Extra virgin olive oil
1 tablespoon Lemon juice

TOMATO RELISH
2 Lg ripe tomatoes, diced
1 cup Diced shallots
1 Lg Spanish onion, diced
2 tsp Chopped coriander
1 tsp Ground cumin
1 tablespoon Chopped garlic
2 tablespoon Chopped capers
2 tablespoon Lemon juice
2 tablespoon Light olive oil
Pinch of sugar

Yield: 4 servings

Combine harissa paste, olive oil, and lemon juice and baste the cut flesh of the prawns. To make the relish, combine ingredients in bowl and toss lightly. Leave for 20 mins. Grill or broil prawns and serve with tomato relish.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.