Harrisa Prawns
A community recipe by SandyNot tested or verified by Nigella.com
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Heat the cream in a small frying pan or saucepan until just below boiling point and add the harrisa. Cook for 1 minute, whisking to incorporate the paste. Add the prawns and cook for 2-3 minutes or until pink and cooked through. Serve over the saffron rice.
Heat the cream in a small frying pan or saucepan until just below boiling point and add the harrisa. Cook for 1 minute, whisking to incorporate the paste. Add the shrimp and cook for 2-3 minutes or until pink and cooked through. Serve over the saffron rice.
Introduction
Requested on forum
Requested on forum
Ingredients
Serves: 2
Metric
Cups
- 200 millilitres double cream
- 2 teaspoons harissa paste
- 250 grams prawns (or shrimps)
- 7 fluid ounces heavy cream
- 2 teaspoons harissa paste
- 8⅚ ounces shrimp (or shrimps)
Method
Harrisa Prawns is a community recipe submitted by Sandy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
This recipe is from kitchengoddess blog. This is the link to her blog. http://culinarytravelsofakitchengoddess.wordpress.com/2008/08/14/rush-hour/
This recipe is from kitchengoddess blog. This is the link to her blog. http://culinarytravelsofakitchengoddess.wordpress.com/2008/08/14/rush-hour/
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