Description
Discover how to make Grilled Wild-prawn Skewers with Chermoula, a flavorful Moroccan marinade. Perfect your grilling skills with this easy, delicious recipe!
Ingredients
- 20-25 large shrimp peeled and deveined
- 3 tablespoon (45 ml) Mazola® Corn Oil
- 1/2 tablespoon (8 ml) lemon juice
- 1/2 teaspoon (3 ml) salt
- 1/2 teaspoon (3 ml) pepper
- 1/2 teaspoon (3 ml) cayenne pepper
- 1/2 teaspoon (3 ml) paprika
- 3 tablespoon (45 ml) Mazola® Corn Oil
- 1 garlic clove
- 1/2 teaspoon (3 ml) cumin powder
- 1/4 teaspoon (1 ml) coriander powder
- 1/2 teaspoon (3 ml) paprika
- 1/4 teaspoon (1 ml) cayenne pepper
- 1/4 teaspoon (1 ml) salt
- 1/3 cup (80 ml) fresh cilantro
- 1/3 cup (80 ml) parsley
- 2 tablespoon (30 ml) mint
- Juice of 1 lemon
Instructions
- To create the sauce, begin by gently warming the cayenne, paprika, cumin, and coriander in a skillet.
- Combine this mixture with garlic, cilantro, parsley, mint, salt, and lemon juice, then blend them in a food processor.
- Gradually incorporate the oil while processing until the mixture is smooth and well-combined.
- Dry the shrimp using a paper towel and place them aside.
- In a mixing bowl, combine corn oil, salt, pepper, cayenne, and paprika thoroughly.
- Gently coat the shrimp in this mixture.
- Carefully thread the shrimp onto 4-5 metal skewers, alternating their orientation.
- Position the skewers over the hotter part of the grill and grill the shrimp until they are slightly charred, which should take about 2-3 minutes.
- Turn the shrimp over and continue grilling the other side until they are also slightly charred and fully opaque, around another 2-3 minutes.
- Arrange the shrimp on a serving dish and present them with the chermoula sauce and lemon wedges for serving.
Notes
- Pat the prawns dry before oiling to ensure seasoning sticks wellnGently heat spices to release flavors before mixing into chermoulanGrill prawns on the hottest part for a quick, flavorful char
