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Moroccan Prawns
Course
Appetizer
Servings
2
People
Ingredients
1
lb
peeled and de-veined prawns
24
Green Pimento Stuffed Olives
2/3
c
White Wine
a pinch
of saffron
1
tsp
garlic
chopped
1
tsp
Lemon Zest
finely grated
2
Tbsp
Parsley
chopped
Salt and Pepper
1
large red onion
Instructions
Bring the white wine, saffron and garlic to a boil. Let it cool, then add the lemon zest and parsley.
Form the prawns into circles putting an olive in the center.
Place the items on the stick in an onion, prawn, and onion pattern.
Cover with the marinade and chill overnight.
Notes
Don't leave the prawn with the shells and tails on-- they catch on fire.