Prawns Charmoula

Ingredients for Prawns Charmoula

• 450g large prawns in shell (21 to 25 per pound), peeled, leaving tail fan attached, and deveined

• 3 large shallots, finely chopped (240ml )

• 90ml extra-virgin olive oil, divided

• 1 small leek (white and pale green parts only), finely chopped

• 1 dente de alho, picado

• 1 fresh serrano chilli (optional), seeded and finely chopped

• 1/4 teaspoons sweet paprika

• 1/8 teaspoons smoked paprika (optional)

• 1/8 teaspoons turmeric

• 1/2 teaspoons grated lemon zest

• 120ml fresh lemon juice

• 2 teaspoons mild honey

• 2 tablespoons chopped flat-leaf parsley or coriander

Cook prawns in a large pot of boiling water until just cooked through, 1 to 2 minutes. Drain and cool.

Cook shallots in 2 tablespoons oil in a heavy medium skillet over medium-low heat, stirring frequently, until very tender, about 8 minutes.

Meanwhile, wash leek and pat dry.

Add leek, garlic, and chilli (if using) to shallots and cook, stirring frequently, until softened, 4 to 5 minutes. Add paprikas and turmeric and cook, stirring, 2 minutes. Remove from heat and stir in lemon zest and juice, honey, parsley, 1/2 teaspoons salt, and remaining 60ml oil.

Toss prawns with sauce in a glass or ceramic bowl and marinate, covered and chilled, at least 8 hours. Season with salt and serve in sauce.

Cape Mentelle Margaret River Chardonnay '05

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