Harissa Citron Prawns

gluten free

gluten free

AuthorDartagnan
DifficultyAdvanced

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

Share
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
  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

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
  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

Harissa Citron Prawns