Serving: 4 servings
Cook-time: 30 min
Shrimps contain a lot of iodine that provide energy, spices, butter and adaptogenic fungi make this highly protein dish.
Ingredients
Preparation
- 15 red shrimps
- 130 g unsalted butter
- 1 small red onion
- ½ red chili
- 1 clove garlic
- 1 tbp of lemon zest
- 1 tbp of cumin
- 1 tbp of sweet paprika
- 1 tsp of Elixir Focus
- 1 handful of fresh coriander
- Extra Virgin olive oil
- For the chermoula butter, mix the butter with the chili, garlic and part of the cilantro all chopped very small. Add the lemon zest and the Cokare elixir; whisk until you obtain a homogeneous paste.
- Cut a 30 cm long sheet of baking paper. Spread the butter and shape it into a cylinder approximately 12 cm long. Roll up the baking paper and twist the ends to secure it. Leave in the fridge for at least an hour, until it hardens.
- In a frying pan with a couple of tablespoons of olive oil, cook the prawns, searing them for 4 minutes and turning them halfway through cooking.
- Cut the chermoula butter into four 3 cm thick slices and add to the pan. Sauté for one or two minutes.
- Serve with fresh coriander.
