Although Moroccans do not consider themselves a sea-faring people, having conducted much of their trade throughout history (and today) by land, they have nonetheless harvested the bounty of the sea. Up and down the Atlantic coast, fresh fish and other seafood are plentiful, and the region is known for its exported sardines.
When Ready to Serve . . .
. . . the prawns should still be sizzling!
Ingredients
- ½ pint olive oil
- 5 garlic cloves, finely crushed
- 3 dried hot chile peppers (such as cayenne), finely crushed
- 1 ¾ lb medium sized raw prawns, shelled and deveined
- 2 tablespoons paprika
- 1 teaspoon salt
- 3 tablespoons finely chopped fresh parsley
Procedure
- Heat the oil in a 5-quart (Dutch oven) saucepan. When very hot, add the garlic and crushed peppers. Fry for one minute.
-
Add the prawns and paprika and stir-fry for 3 minutes on high heat. Sprinkle with the salt and parsley and serve, uncovered.
Preparation Time: 10 minutes
Servings: 4
Source: The Momo Cookbook, by Mourad Mazouz
Submitted to Caravan Cuisine by: Amanda Jones
Tags: chili peppers, garlic, Moroccan Cuisine, Paprika, parsley, prawns, seafood
Last 5 posts in Fish and Seafood
This entry was posted to Caravan Cuisine on Wednesday, March 30th, 2011 at
6:30 pm and is filed under
Fish and Seafood.
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