Fish Mongers Beware! Prawns with Morracan Harrisa paired with a New Zealand Sauvignon Blanc. So sassy, you'll be back for seconds!
We suggest 2 prawns per person
Prawns are avaiable at your fish monger or finer seafood departments they are sometimes called u 8-10s which refers to the number per pound
Peel prawns clean devien and butterfly
Skewer 2-3 prawns using wooden skewers soaked in white wine for at least an hour
Generously bathe prawns in extra virgin olive oil
Season with sea salt, black pepper, and oregano
Grill over medium heat until slightly browned and opaque
Serve with Morracan Harrissa (see below) and lemon wedges
4 jalapeno peppers seeded and chopped
2 red bell peppers seeded and sliced
1/2 teaspoon caraway seeds
1/4 tsp ground corriander
1/4 tsp ground cumin
1/4 cup fresh cilantro
4 cloves fresh garlic
Juice of 1 lemon
Transfer all to a food processor
Stream olive oil in while processing until mixture resembles a slightly chunky sauce
New Zealand Sauvignon Blanc rocked this dish!
Two Lake Geneva locals with a two glass minimum... simply put, we're the Wine Guys!