Best 3 Prawnsshrimp With Maryam Zaira Sauce Nigella Lawson Recipes
Prawns and shrimp are delicious and versatile seafood that can be cooked in a variety of ways. One popular method is to cook them in a flavorful sauce, such as the one created by celebrity chef Nigella Lawson. This article will provide a comprehensive guide to creating the perfect prawns or shrimp dish using Nigella Lawson's maryam zaira sauce. We will explore the ingredients needed, the step-by-step cooking process, and some tips and tricks to ensure a succulent and flavorful dish. Whether you are a seasoned cook or a beginner, this article will provide you with all the information you need to create a delectable prawns or shrimp dish that will impress your family and friends.
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PRAWNS/SHRIMP WITH MARYAM ZAIRA SAUCE - NIGELLA LAWSON
OK, so this is the idea: sauce Marie Rose goes Moroccan. Instead of the usual tomato ketchup (well, be honest) I dollop in some good bought harissa. It works wonderfully, and the honey makes up for the sugar you lack by giving up the ketchup. Be careful when you buy harissa though, as not only does it vary enormously in strength but also some jars that bear the name are not really harissa but some paste made red with beetroot and carrot. Check the back of the tub for ingredients. I used a gorgeously mild harissa here, a rose harissa, that I find poetically desirable. But start with a small amount of the harissa before working up to the amount I have stipulated below. I love prawns/shrimp with their shell still on; a bit of DIY at the table always seems to help the atmosphere. But if you hate mess and can't bear the sight of seeing people dropping shells all over the place and haven't got time for treatment, then simply buy peeled prawns/shrimp instead.
Provided by Cristina Barry
Categories < 15 Mins
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix together all the sauce ingredients, and put into a bowl for dipping.
- Arrange the prawns on a plate for people to pluck, peel and dip into the sauce, making sure you have enough in the way of plates or saucers dotted about the place for detritus.
PRAWNS/SHRIMP WITH MARYAM ZAIRA SAUCE
OK, so this is the idea: sauce Marie Rose goes Morroccan. Instead of the usual tomato ketchup (well, be honest) I dollop in some good bought harissa. It works wonderfully, and the honey makes up for the sugar you lack by giving up the ketchup. Be careful when you buy harissa, though, as not only does it vary enormously in strength but also some jars that bear the name are not really harissa but some paste made red with beetroot and carrot. Check the back of the tub for ingredients. I used a gorgeously mild harissa here, a rose harissa, that I find poetically desirable. But start with a small amount of the harissa before working up to the amount I have stipulated below. I love prawns/shrimp with their shell still on; a bit of DIY at the table always seems to help the atmosphere. But if you hate mess and can't bear the sight of seeing people dropping shells all over the place and haven't got time for treatment, then simply buy peeled prawns/shrimp instead.
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mix together all the sauce ingredients, and put into a bowl for dipping.
- Arrange the prawns on a plate for people to pluck, peel and dip into the sauce, making sure you have enough in the way of plates or saucers dotted about the place for detritus.
GARLIC PRAWNS
This is a great easy prawn marinade, they are great on the BBQ, we put them out as appetizers but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread! ENJOY.
Provided by kathie
Categories Seafood Shellfish Shrimp
Time 1h18m
Yield 6
Number Of Ingredients 8
Steps:
- In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
- Heat an outdoor grill to high heat.
- Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
- If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 6.4 g, Cholesterol 89.1 mg, Fat 18.6 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 2.6 g, Sodium 166.3 mg, Sugar 2.7 g
Tips:
- Use fresh prawns: Fresh prawns have a sweeter, more delicate flavor than frozen prawns. If you must use frozen prawns, thaw them properly before cooking.
- Clean the prawns thoroughly: Remove the heads, shells, and tails from the prawns. Then, devein the prawns by making a shallow cut along the back of each prawn and removing the dark vein.
- Marinate the prawns: Marinating the prawns in a flavorful mixture of spices, herbs, and oil will help to enhance their flavor.
- Cook the prawns properly: Prawns cook quickly, so it's important to not overcook them. Cook the prawns until they are just opaque and pink, about 2-3 minutes per side.
- Serve the prawns immediately: Prawns are best served immediately after cooking. You can serve them with a variety of sides, such as rice, pasta, or vegetables.
Conclusion:
Prawns with Maryam Zaira sauce is a delicious and easy-to-make dish that is perfect for any occasion. The combination of juicy prawns, flavorful sauce, and crunchy vegetables makes this dish a hit with everyone who tries it. Whether you're serving it as an appetizer or a main course, this dish is sure to impress. With a few simple tips, you can create a restaurant-quality dish that will have your guests asking for seconds. So next time you're looking for a quick and easy seafood recipe, give prawns with Maryam Zaira sauce a try. You won't be disappointed.
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