Chermoula Prawns with Caramelized Onions and Tomatoes

Chermoula Prawns with caramelized onions and tomatoes is a vibrant and aromatic dish hailing from the Maghreb region of North Africa. This delectable seafood creation features prawns enveloped in a fragrant chermoula sauce, a harmonious blend of fresh herbs, zesty lemon, and warm spices. Paired with sweet, golden caramelized onions and juicy tomatoes, this dish is sure to transport your taste buds to a flavor-filled adventure.

Ingredients

For the Chermoula Sauce:
🧄 2 garlic cloves
🌿 1 ½ tsp ground cumin
🌶️ 1 tsp paprika
🌶️ ¼ tsp cayenne pepper
🌿 ¼ tsp ground coriander
🌿 ½ cup fresh coriander leaves
🌿 ½ cup fresh parsley leaves
🌶️ 1 green cayenne chili, seeds removed
🫒 ¼ cup olive oil
🍋 Juice from ½ lemon
🍋 Zest from ½ lemon
🧂 A pinch of salt
🌿 A few grinds of black pepper

For the Prawns with Caramelized Onions & Tomatoes:
🧈 30 g unsalted butter
🫒 1 tbsp olive oil
🧅 ½ brown onion, thinly sliced
🧄 1 garlic clove, minced
🍅 1 Roma tomato, thinly sliced
🥄 2–3 tbsp prepared Chermoula Sauce
🍤 250 g green prawns, peeled and deveined
🧂 Salt
🌿 Pepper

Instructions

1- Make the Chermoula Sauce:

• In a mortar and pestle, mash 2 garlic cloves with a pinch of salt and a few grinds of black pepper until a paste forms.
• Add 1 ½ tsp ground cumin, 1 tsp paprika, ¼ tsp cayenne pepper, and ¼ tsp ground coriander, and pound until combined.

2- Blend Herbs:

• Incorporate ½ cup fresh coriander leaves gradually, pounding into a paste.
• Repeat with ½ cup fresh parsley leaves until well combined.

3- Add Chili and Oil:

• Add 1 green cayenne chili and pound to a fine paste.
• Mix in ¼ cup olive oil, lemon zest, and lemon juice until emulsified.

4- Store the Chermoula:

• Store in an airtight container in the refrigerator until ready to use.

5- Begin Cooking Prawns:

• Heat 30 g unsalted butter and 1 tbsp olive oil in a frying pan over low heat.
• Add ½ thinly sliced brown onion to the pan and cook until golden and caramelized.

6- Add Garlic and Tomato:

• Stir in 1 minced garlic clove and cook for an additional minute.
• Add 1 thinly sliced Roma tomato and cook until softened and the sauce thickens slightly.

7- Finish the Dish:

• Stir in 2–3 tbsp of the prepared Chermoula Sauce.
• Add 250 g green prawns and cook for 2–3 minutes until they turn pink and opaque.
• Season with salt and pepper.

Prep Time: 20-30 minutes
Cook Time: 15-20 minutes
Total Time: 35-50 minutes
Servings: 2-3
Equipment:

• Stone Mortar and Pestle (No visible brand)
• Pepper Grinder (Wooden, no visible brand)
• Measuring Spoons (Generic metal)
• Measuring Cup (Generic metal)
• Microplane/Zester (Likely OXO Good Grips)
• Small Clear Glass Bowl (No visible brand)
• Metal Spoon (Generic)
• Frying Pan (Brown/copper non-stick, no visible brand)
• Wooden Spoon or Spatula (Generic)

Cooking Tips

• Prepare the chermoula sauce in advance for a deeper infusion of flavors.
• Slowly caramelize the onions to bring out their natural sweetness.
• Ensure prawns are cooked just until they turn pink to maintain tenderness.

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Chermoula Prawns with Caramelized Onions and Tomatoes