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Harrisa Prawns

A community recipe by Sandy

Not tested or verified by Nigella.com

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Introduction

Requested on forum

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 2

Metric U.S.

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.

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.