OK, so this is the idea: sauce Marie Rose goes Morroccan. Instead of the usual tomato ketchup (well, be honest) I dollop in some good bought harissa. It works wonderfully, and the honey makes up for the sugar you lack by giving up the ketchup. Be careful when you buy harissa, though, as not only does it vary enormously in strength but also some jars that bear the name are not really harissa but some paste made red with beetroot and carrot. Check the back of the tub for ingredients. I used a gorgeously mild harissa here, a rose harissa, that I find poetically desirable. But start with a small amount of the harissa before working up to the amount I have stipulated below. I love prawns/shrimp with their shell still on; a bit of DIY at the table always seems to help the atmosphere. But if you hate mess and can't bear the sight of seeing people dropping shells all over the place and haven't got time for treatment, then simply buy peeled prawns/shrimp instead.
Ingredients
- 1 cup good store-bought preferably organic mayonnaise
- 1/4 cup harissa
- 1 teaspoon lime juice
- 1 teaspoon honey
- 1 pound shell on cooked prawns /shrimp
Photo: Prawns/Shrimp with Maryam Zaira Sauce Recipe











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By h__miller_11946206
Madison, 49
on August 20, 2009
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I can't get harissa locally, but I make it from an Algerian friend's recipe once or twice a year. I made Nigella's recipe when I had a fresh batch, and this was really quite good. Even though the honey moderates the fire of the harissa nicely, you still need to like things spicy. Super easy North African spin on the traditional shrimp cocktail.
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