by: Eric Adjepong
Cook Time
60 minutes
Prep Time
30 minutes
Yield
4–6 servings
@CHEFERICADJEPONG
“I'm a huge fan of seafood, but I'm also a huge fan of pairing herb and garlic together and I think this recipe is the perfect combination of the two.”
Total Time
60 minutes
Prep Time
30 minutes
Yield
4–6 servings
summary
In this recipe for garlicky grilled prawns with chermoula by Eric Adjepong, prawns are seasoned, grilled, tossed in an irresistibly sweet-spicy-buttery garlic sauce and presented on a platter spread with fresh, herbal chermoula. To complete the meal, serve the prawns alongside his family’s Jollof Rice recipe.
ingredients
- Chermoula (makes 1½ cups):
- 1½ cups (packed) fresh cilantro leaves with tender stems, finely chopped
- 1 cup (packed) fresh flat-leaf parsley leaves with tender stems, finely chopped
- 1 tablespoon (packed) oregano leaves (from about 3 sprigs), finely chopped
- 1 tablespoon minced garlic (from 2 large cloves)
- ½ tablespoon lemon zest
- 1½ tablespoons fresh lemon juice, or more to taste
- ½ tablespoon orange zest
- 1 tablespoon fresh orange juice
- 1 tablespoon champagne vinegar or apple cider vinegar
- ½ tablespoon smoked paprika
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- 6 tablespoons high-quality extra-virgin olive oil
- ¼ cup finely chopped shallot (from ½ medium shallot)
- 1 teaspoon kosher salt, or more to taste
- Garlic Sauce:
- 6 tablespoons unsalted butter, diced
- 2 tablespoons high-quality extra-virgin olive oil
- ¼ cup (packed) garlic cloves, minced
- 1 (½-inch) piece of fresh ginger, minced
- 2 teaspoons kosher salt, or more to taste
- 1½ tablespoons store-bought scotch bonnet hot sauce
- 1 tablespoon harissa seasoning
- ½ tablespoon grated lime zest
- 1 tablespoon fresh lime juice, or more to taste
- 2 teaspoons light brown sugar
- 2 teaspoons fish sauce
- Prawns:
- 1 pound king or tiger prawns, peeled and deveined
- 2 tablespoons high-quality extra-virgin olive oil
- ½ tablespoon harissa seasoning
- 2 teaspoons kosher salt
- 1½ teaspoons sweet paprika
- 1 teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- For Serving:
- Sliced sourdough bread
directions
- To make the chermoula, mix the cilantro, parsley, oregano and garlic in a medium bowl. Stir in the lemon zest, lemon juice, orange zest, orange juice, vinegar, paprika, cumin and cayenne. Slowly whisk in the olive oil, then stir in the chopped shallots. Season with the salt, taste and add more salt and/or lemon juice if desired. Serve right away, or refrigerate, covered, for up to 24 hours.
- When you’re ready to cook the prawns, preheat an outdoor grill to high heat or a grill pan over medium-high heat for 20 minutes.
- While the grill heats, prepare the garlic sauce by melting the butter and oil in a large saucepan (large enough to hold all of the garlic sauce plus the shrimp once they’ve been grilled) over medium-high heat. Add the garlic, ginger and salt. Stir until garlic and ginger are light golden brown, 40 seconds to 1 minute. Immediately remove from the heat, then stir in the hot pepper sauce, harissa seasoning, lime zest, lime juice, brown sugar and fish sauce. Season with more salt and lime juice, if desired, and keep warm.
- To make the prawns, dab the prawns with paper towels to remove any excess moisture, then place in a large bowl. Coat the prawns with the olive oil, harissa, salt, paprika, black pepper and cayenne pepper. Thread 2 or 3 prawns onto each skewer. Grill the prawns until pink and opaque, about 3 minutes per side. As the prawns finish, remove them from the skewers, add them to the pot with the sauce and toss to coat well.
- Lightly grill bread on both sides for 2 minutes. Spread the chermoula on a serving platter, top with the prawns and sauce and serve with the toasted sourdough bread. Serve alongside Jollof Rice.
