Slowly becoming a staple in our home, I learned the technique from the cookbook Salt, Fat, Acid & Heat and have built upon the recipe each time. I normally just buy fillets of salmon and bake them at 220C for 12-13 minutes (works without fail!) but this time I preheated the oven to 110C and cooked the salmon for 45 minutes! It was delectable. The spices make almost like a crust and is delicious to eat but also tastes amazing if removed before serving with all of the amazing flavors locked into the fish.
Read moreSpicy Morrocan Prawns
Richards favourite food are prawns or what, back in Canada, I would have called shrimp.
He decided to go on a boys trip this weekend and in the typical loving, banter filled relationship we have, I decided to make his favourite dish. And send him pictures of it. Oops!
Of course, there are left overs for when he comes back home.
Tonight I made my Spicy Moroccan prawns with smoky cumin sweet potatoes, roasted red pepper and portabella mushrooms with lemony asparagus over mixed greens.
SO. SATISFYING.
Of course, I would also suggest making these over quinoa, brown rice, pasta, or a jacket potato.
Tag @scrambledhealth on Instagram or hashtag your food with #behindthebowl #scrambledhealth so that I can see your unique creations!
Comment below what you are going to pair these Spicy Moroccan Prawns with.
Spicy Moroccan Prawns
Gluten Free, Nut Free, Dairy Free
Serves 2
15 Minutes
Ingredients
-150 g Peeled and Deveined Prawns
-1/2 tbsp. Rapeseed Oil/Avocado Oil
-1 Red Onion
-Option: 1/2 Fresh Chili (I Use Birds Eye Chili for EXTRA HEAT)
-1 tsp. Smoked Paprika
-1 tsp. Cumin
-16 Cherry Tomatoes
-6 Sprigs Flat Leaf Parley
-Salt and Pepper To Taste
Method
Peel and halve the red onion. Thinly slice lengthwise creating semi-circles. Separate the layers to make sure they don't stick together when cooking. If using chili, cut diagonally.
Heat oil in a pan on medium heat. Once hot, add the sliced onion and chilli (The chili, if extra hot like a birds eye, may make your eyes burn and cause coughing. To prevent this, use a chili of less spice). Cook until onions are translucent. This should take about 3-5 minutes.
Pick parsley from stems and roughly chop in the meantime and set aside.
Toss the paprika and cumin in with the onions so that they are fully coated.
Toss the cherry tomatoes in and crush them in the pan so they further release their juices and seeds.
Add the shrimp into the pan. Cook until pink and mix the set aside chopped parsley. Add Salt and Pepper to taste
Serve hot!
