Moroccan Prawns

Moroccan Prawns

Moroccan Prawns
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Ingredients
  1. Olive Oil
  2. 2-3 tablespoons Rockin' Moroccan Gourmet Seasoning Mix
  3. 1/2 kilo Green Prawns
Instructions
  1. Remove the heads by pulling and twisting. They should come off with ease. Grab around the eyes and firmly twist to pull the head off.
  2. Pull off the legs. Simply use your hand to pinch off the small dangling legs and pull them away.
  3. You can still remove the vein while leaving the shell on. To do so, clip the shell with scissors and pull the vein out, closing the shell back up. You can also pull the entire vein out in one piece if you break the head off and locate it.
  4. Rinse under running water and pat dry with paper towels. Moisture on the outside of the prawn will make the cook unevenly. Give them a quick rinse with cold water and then dry them off.
  5. If you don't plan on cooking them yet, keep the prawns on ice or in the refrigerator.
  6. Coat the Prawns in olive oil and 3 tablespoons of the Moroccan Seasoning and let them sit for 15minutes.
  7. Pan Fry or BBQ the green prawns turning them when the prawn turns bright red/orange and cook briefly on the second side until the flesh is no longer glassy.
Notes
  1. When cooking prawns on the BBQ it’s best to leave them in their shells as the intense direct heat can damage the flesh if not protected. Also, a lot of flavour is transferred from the shell to the flesh when you cook with it intact. My favourite tip is to slice through he back of the prawn with a serrated knife, remove the intestinal tract and the rub in the seasoning mix. That way you get the best of your marinade and the flavour from the shell, and a perfectly clean prawn! What more could you want?
The Spice Trading Company https://www.thespicetradingcompany.com.au/
Rockin' Moroccan Grilled Prawns with Spinach

Rockin’ Moroccan Grilled Prawns with Spinach

Rockin' Moroccan Grilled Prawns with Spinach
Serves 4
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Prep Time
40 min
Cook Time
7 min
Prep Time
40 min
Cook Time
7 min
Ingredients
  1. 3 teaspoons Rockin’ Moroccan Medley Seasoning Mix
  2. 1/4 teaspoon salt (optional)
  3. 500gms medium to large Prawns, peeled and deveined
  4. 300grams fresh baby spinach
  5. 3 tablespoons extra-virgin olive oil
  6. Lemon wedges
Instructions
  1. Mix the Rockin Moroccan Seasoning Mix and 1/8 teaspoon salt in a small bowl. Place the prawns in a large bowl, add the spice mixture and toss to coat. Cover with plastic wrap and refrigerate 30 minutes.
  2. In a large bowl, combine the spinach, oil and remaining salt. Divide spinach and prawns evenly among four sheets of heavy-duty aluminum foil. Bring the edges of each sheet together and fold tightly to seal.
  3. Heat the grill/BBQ to medium high. Place packets on grill and close the cover; cook until spinach is wilted and prawns are opaque, 5 to 7 minutes. Serve immediately.
  4. Garnish with lemon wedges.
Notes
  1. Recipe can be adjusted if adding more Prawns.
The Spice Trading Company https://www.thespicetradingcompany.com.au/