Chermoula Prawns

Ingredients

• 1.5 lbs large prawns, peeled and deveined with tails on
• 1 cup fresh cilantro, packed
• 1 cup fresh flat-leaf parsley, packed
• 4 cloves garlic
• 1 preserved lemon, pulp discarded, rind finely chopped
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1/3 cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil for cooking
• Lemon wedges for serving

Instructions

1. Prepare the chermoula by combining cilantro, parsley, garlic, preserved lemon rind, cumin, paprika, ground coriander, and cayenne in a food processor. Pulse until finely chopped.
2. With the processor running, drizzle in the extra virgin olive oil and lemon juice until a loose paste forms. Season with salt and pepper and pulse to combine.
3. Place prawns in a large bowl and add two-thirds of the chermoula, reserving the rest for serving. Toss to coat evenly and marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.
4. Heat a large cast iron skillet or heavy-bottomed pan over high heat until smoking. Add the cooking olive oil and swirl to coat.
5. Working in batches to avoid overcrowding, add the prawns in a single layer. Sear without moving for 1.5 to 2 minutes until charred on the bottom.
6. Flip prawns and cook for an additional 1 to 1.5 minutes until just cooked through and opaque. Transfer to a serving platter immediately.
7. Drizzle the reserved chermoula over the prawns and serve with lemon wedges alongside warm flatbread or over couscous.