Moroccan red claw with coriander and pistachios
Ingredients
- 500g peeled red claw or raw peeled green prawns
- 2 cloves minced garlic
- 1/4 cup chopped coriander
- 1 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- Zest of 1 lemon
- Salt and pepper
- 60 ml of Bertolli Extra Virgin Olive Oil
- 1/2 tsp pomegranate molasses
- 2 tbsp Bertolli Extra Virgin Olive Oil
- 1/4 cup fresh coriander leaves
- 2 tbsp crushed pistachio nuts