Tunisian Prawns with Kerkennaise Sauce

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Total: 1 hours, 15 minutes

Servings: 4

Tunisian Prawns with Kerkennaise Sauce

Ingredients

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Instructions

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Step 1

Grate the cut sides of the tomatoes against the large holes of a box grater set in a shallow bowl. Discard the skins. Add the scallions, chile, coriander, caraway, parsley, sugar and vinegar to the grated tomatoes. Using the flat side of a chef's knife, mash the garlic to a paste with 1/4 teaspoon of salt. Stir the paste and 3 tablespoons of the olive oil into the sauce and season with salt. Let the Kerkennaise sauce stand at room temperature for 1 hour.

Step 2

Light a grill. In a medium bowl, toss the shrimp with the remaining 3 tablespoons of olive oil and season with salt and pepper. Grill the shrimp over a moderately hot fire until just cooked through, about 8 minutes. Transfer the shrimp to plates and sprinkle with the capers. Serve with the Kerkennaise sauce.

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