Gambas Grillées au Charmoula Rouge

In the coastal city of Agadir and along Morocco's southern Atlantic shore, large prawns from the cold Atlantic are a prize ingredient. Red chermoula — made with tomato and more paprika than the classic green version — clings to the grilled shells, turning each prawn into a smoky, deeply spiced mouthful that demands fresh bread and cold water to accompany it.

Serves: 4

Ingredients

• 1kg (2.2 lbs) large shell-on raw prawns or langoustines
• Red Chermoula:
• 3 tbsp (45ml) olive oil
• 4 garlic cloves, minced
• 2 tbsp (12g) sweet paprika
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• 1/2 tsp chili flakes
• 2 tbsp (30ml) lemon juice
• 1 tbsp (15ml) tomato paste
• 1 tsp salt
• 2 tbsp (6g) fresh cilantro, chopped, to serve

Instructions

1. Whisk all red chermoula ingredients together into a thick paste.
2. Using scissors, cut along the back of each prawn shell and devein without fully opening. This allows chermoula to penetrate while keeping the shell on for flavour and protection on the grill.
3. Toss prawns with two-thirds of the chermoula. Marinate 20-30 minutes.
4. Heat a charcoal grill or griddle pan to very high heat.
5. Grill prawns 2-3 minutes per side until shells are charred and flesh is opaque. They cook fast — watch carefully.
6. Pile onto a large platter, drizzle remaining chermoula over the top, and scatter with fresh cilantro.
7. Serve with crusty bread and fingerbowls.

Cook's Notes: Grilling with the shell on is non-negotiable — it protects the delicate flesh from the intense heat and adds an irreplaceable smoky depth to the marinade.