Best 2 Prawnsshrimp With Maryam Zaira Sauce Recipes
Indulge in a culinary journey with Prawns/Shrimp with Maryam Zaira Sauce, a delectable seafood dish that tantalizes taste buds with its aromatic flavors. This recipe brings together the vibrant flavors of tomatoes, onions, ginger-garlic paste, and an array of spices, creating a rich and flavorful sauce that perfectly complements the succulent prawns/shrimp. Accompanying this main course are two additional recipes: a refreshing Cucumber Raita, offering a cool and tangy contrast, and a simple yet satisfying Jeera Aloo, where potatoes are delicately spiced with cumin seeds. These accompaniments enhance the overall dining experience, providing a balanced and satisfying meal.
Here are our top 2 tried and tested recipes!
PRAWNS/SHRIMP WITH MARYAM ZAIRA SAUCE
OK, so this is the idea: sauce Marie Rose goes Morroccan. Instead of the usual tomato ketchup (well, be honest) I dollop in some good bought harissa. It works wonderfully, and the honey makes up for the sugar you lack by giving up the ketchup. Be careful when you buy harissa, though, as not only does it vary enormously in strength but also some jars that bear the name are not really harissa but some paste made red with beetroot and carrot. Check the back of the tub for ingredients. I used a gorgeously mild harissa here, a rose harissa, that I find poetically desirable. But start with a small amount of the harissa before working up to the amount I have stipulated below. I love prawns/shrimp with their shell still on; a bit of DIY at the table always seems to help the atmosphere. But if you hate mess and can't bear the sight of seeing people dropping shells all over the place and haven't got time for treatment, then simply buy peeled prawns/shrimp instead.
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mix together all the sauce ingredients, and put into a bowl for dipping.
- Arrange the prawns on a plate for people to pluck, peel and dip into the sauce, making sure you have enough in the way of plates or saucers dotted about the place for detritus.
PRAWNS/SHRIMP WITH MARYAM ZAIRA SAUCE - NIGELLA LAWSON
OK, so this is the idea: sauce Marie Rose goes Moroccan. Instead of the usual tomato ketchup (well, be honest) I dollop in some good bought harissa. It works wonderfully, and the honey makes up for the sugar you lack by giving up the ketchup. Be careful when you buy harissa though, as not only does it vary enormously in strength but also some jars that bear the name are not really harissa but some paste made red with beetroot and carrot. Check the back of the tub for ingredients. I used a gorgeously mild harissa here, a rose harissa, that I find poetically desirable. But start with a small amount of the harissa before working up to the amount I have stipulated below. I love prawns/shrimp with their shell still on; a bit of DIY at the table always seems to help the atmosphere. But if you hate mess and can't bear the sight of seeing people dropping shells all over the place and haven't got time for treatment, then simply buy peeled prawns/shrimp instead.
Provided by Cristina Barry
Categories < 15 Mins
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix together all the sauce ingredients, and put into a bowl for dipping.
- Arrange the prawns on a plate for people to pluck, peel and dip into the sauce, making sure you have enough in the way of plates or saucers dotted about the place for detritus.
Tips:
- For the best flavor, use fresh prawns or shrimp. If using frozen, thaw them completely before cooking.
- To devein the prawns or shrimp, make a shallow incision along the back of each one and remove the dark vein.
- The sauce is what makes this dish special, so don't skimp on the ingredients. Use high-quality olive oil, balsamic vinegar, and tomatoes.
- If you don't have any fresh herbs on hand, you can use dried herbs instead. Just use about half the amount of dried herbs as you would fresh.
- Serve the prawns or shrimp with your favorite sides, such as rice, pasta, or vegetables.
Conclusion:
This recipe for Prawns and Shrimp with Maryam Zaira Sauce is a delicious and easy-to-make dish that is perfect for any occasion. The prawns or shrimp are cooked in a flavorful sauce made with olive oil, balsamic vinegar, tomatoes, and herbs. The result is a dish that is both succulent and satisfying. Whether you're serving it as an appetizer or main course, this recipe is sure to impress your guests.
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