Miss BeHavin's Haven

Harissa Citron Prawns

©2022

AuthorDartagnan
DifficultyAdvanced

"cafe sam's harissa citron prawns" incredible flavor packed recipe, for shrimp as well as chicken

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Yields1 Serving
Prep Time2 hrsCook Time10 minsTotal Time2 hrs 10 mins
Marinade
 2 tbsp harissa pasteI prefer 1 tablespoon of each harrissa paste. The La Megara is very smoky, the Asila, almost none, so it's a nice balance.
 1 tbsp preserved lemon paste
 2 cloves garlic 1 fresh and 1 roasted, both minced
 2 tsp Sumac
 2 tsp sugar
 1 tbsp Portuguese olive oil
 ½ tbsp peanut oil
End of Marinade
 ¼ cup lemon juicefresh squeezed (for spritzing)
 2 tbsp simple syrupMIX LEMON JUICE AND SYRUP TOGETHER
 ½ cup white wineif using wooden skewers
 2 lbs jumbo raw shrimppeeled, de-veined, tail on and rinsed
 counter seasoninglight sprinkling to taste
 ⅓ cup scallionsfor garnish
1

2

3

Combine marinade ingredients in a large mixing bowl and whisk like your recipe depended on it. Or cheat and use a small processor bowl.

4

Toss shrimp and marinade into large Ziploc bag and toss until evenly coated. Let marinade a minimum of 2-4 hours.

5

IF USING WOODEN SKEWERS - Two hours before grilling, soak bamboo skewers in water and white wine. Use two skewers when making shrimp skewers.

6

Remove shrimp from bag, lightly sprinkle counter seasoning to taste.
Double skewer shrimp in servings of 4-6 each depending on size.

7

Grill shrimp over medium-high heat, ideally spritzing with lemon spritz (if also using chicken cutlets, spritz or slather 2 or 3 times) then turning one time and spritzing just before pulling.

Grill until done, 2-3 minutes or so a side.

8

Remove to platter or plate meal and garnish with scallions.

9

YES, THE PHOTO HAS THIN CHICKEN BREAST CUTLETS WITH THE SHRIMP. IT IS INCREDIBLE ON CHICKEN. SIMPLY HALVE LARGE BREASTS HORIZONTALLY, THEN POUND TO 1/4" AND TOSS IN THE MARINADE, GRILL ON MED-HIGH DIRECT HEAT FOR 4-5 MINUTES A SIDE

Category,

Ingredients

Marinade
 2 tbsp harissa pasteI prefer 1 tablespoon of each harrissa paste. The La Megara is very smoky, the Asila, almost none, so it's a nice balance.
 1 tbsp preserved lemon paste
 2 cloves garlic 1 fresh and 1 roasted, both minced
 2 tsp Sumac
 2 tsp sugar
 1 tbsp Portuguese olive oil
 ½ tbsp peanut oil
End of Marinade
 ¼ cup lemon juicefresh squeezed (for spritzing)
 2 tbsp simple syrupMIX LEMON JUICE AND SYRUP TOGETHER
 ½ cup white wineif using wooden skewers
 2 lbs jumbo raw shrimppeeled, de-veined, tail on and rinsed
 counter seasoninglight sprinkling to taste
 ⅓ cup scallionsfor garnish

Directions

1

2

3

Combine marinade ingredients in a large mixing bowl and whisk like your recipe depended on it. Or cheat and use a small processor bowl.

4

Toss shrimp and marinade into large Ziploc bag and toss until evenly coated. Let marinade a minimum of 2-4 hours.

5

IF USING WOODEN SKEWERS - Two hours before grilling, soak bamboo skewers in water and white wine. Use two skewers when making shrimp skewers.

6

Remove shrimp from bag, lightly sprinkle counter seasoning to taste.
Double skewer shrimp in servings of 4-6 each depending on size.

7

Grill shrimp over medium-high heat, ideally spritzing with lemon spritz (if also using chicken cutlets, spritz or slather 2 or 3 times) then turning one time and spritzing just before pulling.

Grill until done, 2-3 minutes or so a side.

8

Remove to platter or plate meal and garnish with scallions.

9

YES, THE PHOTO HAS THIN CHICKEN BREAST CUTLETS WITH THE SHRIMP. IT IS INCREDIBLE ON CHICKEN. SIMPLY HALVE LARGE BREASTS HORIZONTALLY, THEN POUND TO 1/4" AND TOSS IN THE MARINADE, GRILL ON MED-HIGH DIRECT HEAT FOR 4-5 MINUTES A SIDE

Notes

Harissa Citron Prawns
IngredientsDirections