Tunisian Prawns with Kerkennaise Sauce Recipe

Name: Tunisian Prawns with Kerkennaise Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds tomatoes, halved crosswise; 1/2 cup chopped scallions (4 large); 1 serrano chile, minced; 3/4 teaspoon ground coriander; 1/4 teaspoon ground caraway seeds; 1/4 cup chopped flat-leaf parsley; Pinch of sugar; 1 tablespoon white wine vinegar; 1 small garlic clove, minced; Salt; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 3/4 pounds jumbo shrimp, shelled and deveined; Freshly ground pepper; 2 teaspoons drained capers

Servings: persons

1 1/4 pounds tomatoes, halved crosswise
1/2 cup chopped scallions (4 large)
1 serrano chile, minced
3/4 teaspoon ground coriander
1/4 teaspoon ground caraway seeds
1/4 cup chopped flat-leaf parsley
Pinch of sugar
1 tablespoon white wine vinegar
1 small garlic clove, minced
Salt
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 3/4 pounds jumbo shrimp, shelled and deveined
Freshly ground pepper
2 teaspoons drained capers

1
Grate the cut sides of the tomatoes against the large holes of a box grater set in a shallow bowl.
2
Discard the skins.
3
Add the scallions, chile, coriander, caraway, parsley, sugar and vinegar to the grated tomatoes.
4
Using the flat side of a chef's knife, mash the garlic to a paste with 1/4 teaspoon of salt.
5
Stir the paste and 3 tablespoons of the olive oil into the sauce and season with salt.
6
Let the Kerkennaise sauce stand at room temperature for 1 hour.
7
Light a grill.
8
In a medium bowl, toss the shrimp with the remaining 3 tablespoons of olive oil and season with salt and pepper.
9
Grill the shrimp over a moderately hot fire until just cooked through, about 8 minutes.
10
Transfer the shrimp to plates and sprinkle with the capers.
11
Serve with the Kerkennaise sauce.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 pounds tomatoes, halved crosswise, 1/2 cup chopped scallions (4 large), 1 serrano chile, minced, 3/4 teaspoon ground coriander, and more.

Yes, Tunisian Prawns with Kerkennaise Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tunisian Prawns with Kerkennaise Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions