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Spicy Middle-Eastern Prawns

Name: Spicy Middle-Eastern Prawns
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6
Ingredients: 1 tbsp avocado oil; 7 cloves garlic 6 thinly sliced, 1 crushed - crushed is optional for paprika finishing oil; 2 fresno peppers - red colored jalapeños can work instead; 1 1/2 whole dried ancho chilis stems and seeds removed, roughly chopped; 2 tsp caraway seeds; 3 tbsp tomato paste; 3 large tomatoes, diced; 1 tsp honey; 3 tbsp cilantro roughly cut. reserve 2 tablespoons to serve. option to use dried coriander - use 1 tbsp instead, and 1 tsp to serve.; 2 1/2 pounds seafood (shrimp aka prawns, cod, scallops) wild caught; 1 tsp paprika optional for a paprika finishing oil; 2/3 cup tahini paste* optional at level 2; 1 1/2 tsp pink Himalayan salt

Immerse your taste buds into the rich and vibrant flavors of the Middle East with this spicy prawns recipe. Crafted for those who appreciate the essence of spice combined with the delicate sweetness of prawns, this dish will take you on a culinary adventure through the aromatic lanes of Middle Eastern cuisine. Whether you're planning a special dinner or simply looking to spice up your meal routine, this recipe promises a delightful experience that's as fulfilling as it is flavorsome.

Spicy Middle-Eastern Prawns

Servings

Prep Time

5 minutes

Cook Time

40 minutes

Ingredients

1 tbsp avocado oil
7 cloves garlic 6 thinly sliced, 1 crushed - crushed is optional for paprika finishing oil
2 fresno peppers - red colored jalapeños can work instead
1 1/2 whole dried ancho chilis stems and seeds removed, roughly chopped
2 tsp caraway seeds
3 tbsp tomato paste
3 large tomatoes, diced
1 tsp honey
3 tbsp cilantro roughly cut. reserve 2 tablespoons to serve. option to use dried coriander - use 1 tbsp instead, and 1 tsp to serve.
2 1/2 pounds seafood (shrimp aka prawns, cod, scallops) wild caught
1 tsp paprika optional for a paprika finishing oil
2/3 cup tahini paste* optional at level 2
1 1/2 tsp pink Himalayan salt

Directions

Pre-heat oven to 400 degrees F
Add 1 tablespoon of avocado oil to a pan and sauté over medium high heat
Add sliced garlic, Fresno chilis and cook until fragrant about 3 minutes
Add ancho chili, caraway seeds, and tomato paste. Cook and stir often until tomato paste is deep red & fragrant, about 1 minute
Add fresh tomatoes, honey, 1 cup of water, 1 teaspoon of salt to the pan
Bring to a simmer, then lower the heat to medium-low and cook at a low simmer, stirring occasionally. Wait until the tomatoes break down and sauce slightly thickens, about 13 minutes
Break down the sauce further in a high speed blender or with a hand blender
Transfer tomato sauce to a roasting tray or dish big enough to hold the amount of seafood you'll be cooking
Stir in cilantro, saving some for finishing the dish
Season seafood with 1/2 tablespoon avocado oil, and 1/2 teaspoon of salt. Set aside
Transfer your seafood to the dish
Roast for 7-10 minutes but checking for when your seafood is opaque and cooked through
Optional: Make a paprika oil. Mix remaining avocado oil with paprika, add crushed garlic. Simmer in a small frying pan until garlic is fragrant, about 1-2 minutes
Optional: Drizzle seafood dish with paprika oil and tahini sauce (optional at level 2 onwards)
Sprinkle with cilantro and enjoy!