Spicy Shrimp Moroccan Style by John Spottiswood

These prawns are absolutely fantastic. Every time I make them I marvel at the density and depth of the flavors. I typically leave the Cayenne pepper out of about half of them if I'm cooking for the whole family. I often serve these in combination with a Moroccan chicken, fish, or lamb dish, but they work fine on their own too.

Mussels in chilli and avocado sauce by Evelyn Adlam

SNAPPER SAYADIEH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

SNAPPER SAYADIEH

Grilled shrimps by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Grilled shrimps