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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.