Tunisian Prawns With Kerkennaise Sauce
Created by dienia b on July 3, 2024
- Servings: 8
- Prep Time: 2h
- Cook Time: 18m
- Recipe #43083
Ingredients
- 1 1/4 pounds tomatoes, halved crosswise
- 1/2 cup scallions, minced
- 1 serrano chile, minced
- 3/4 teaspoon ground coriander
- 1/4 teaspoon ground caraway seeds
- 1/4 cup chopped flat-leaf parsley
- 1 tablespoon white wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 2 tablespoons extra-virgin olive oil
- 1 3/4 pounds jumbo shrimp, shelled
- 1/4 teaspoon freshly ground pepper
- 2 teaspoons capers
How to Make
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Step 1: Get spices ready.
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Step 2: Grate the cut sides of the tomatoes against the large holes of a box grater and set in a shallow bowl.
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Step 3: Discard the skins.
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Step 4: Add the scallions, chile, spices and vinegar to the grated tomatoes.
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Step 5: Using the flat side of a chef's knife, mash the garlic to a paste with 1/4 teaspoon of salt.
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Step 6: Stir the paste and 3 tablespoons of the olive oil into the sauce and season with salt and pepper.
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Step 7: Let the Kerkennaise sauce stand at room temperature for 1 hour.
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Step 8: Light a grill.
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Step 9: In a medium bowl, toss the shrimp with the remaining 3 tablespoons of olive oil and season with salt and pepper.
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Step 10: Grill the shrimp over a moderately hot fire until just cooked through, about 8 minutes.
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Step 11: Transfer the shrimp to plates and sprinkle with the capers.
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Step 12: Serve with the Kerkennaise sauce.
Nutritional Facts
- 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