Tunisian Prawns With Kerkennaise Sauce
Recipe: #43083
July 03, 2024
Categories: Shrimp, Middle Eastern, Gluten-Free, Fresh Tomatoes Spices, Spicy, more
"From Food and Wine."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (203.5 g)
- Calories 153.7
- Total Fat - 8.3 g
- Saturated Fat - 1.1 g
- Cholesterol - 125 mg
- Sodium - 750.8 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 1.8 g
- Sugars - 2.5 g
- Protein - 14.7 g
- Calcium - 75.9 mg
- Iron - 0.8 mg
- Vitamin C - 17.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Get spices ready.
Step 2
Grate the cut sides of the tomatoes against the large holes of a box grater and set in a shallow bowl.
Step 3
Discard the skins.
Step 4
Add the scallions, chile, spices and vinegar to the grated tomatoes.
Step 5
Using the flat side of a chef's knife, mash the garlic to a paste with 1/4 teaspoon of salt.
Step 6
Stir the paste and 3 tablespoons of the olive oil into the sauce and season with salt and pepper.
Step 7
Let the Kerkennaise sauce stand at room temperature for 1 hour.
Step 8
Light a grill.
Step 9
In a medium bowl, toss the shrimp with the remaining 3 tablespoons of olive oil and season with salt and pepper.
Step 10
Grill the shrimp over a moderately hot fire until just cooked through, about 8 minutes.
Step 11
Transfer the shrimp to plates and sprinkle with the capers.
Step 12
Serve with the Kerkennaise sauce.
Tips
No special items needed.
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