CRISPY GRILLED HARISSA SHRIMP GREEK SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 9h40m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the shrimp: Combine the harissa powder, turbinado sugar, baking soda, granulated garlic, salt and pepper in a medium bowl. Toss the shrimp with the dry spices. Skewer and place on a rack in the fridge for 1 hour.
- Preheat the grill to medium-high heat. Oil the grill grates and grill the shrimp until charred and crispy, 2 to 3 minutes a side.
- For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano, garlic, salt and pepper in a bowl. Slowly stream in the oil to emulsify. Adjust the seasoning if necessary.
- For the salad: Arrange the lettuce, olives, cucumbers, tomatoes and Pickled Red Onions on a platter, then drizzle with the sweet Greek dressing and top with the grilled shrimp skewers. Serve.
- Simmer the vinegar, salt, sugar and 1/2 cup water in a medium pot until dissolved. Add the onions and turn off the heat. Let sit until cool. Transfer to resealable container, then place in the refrigerator overnight.
GRILLED HARISSA CHICKEN THIGHS
The harissa-honey glaze takes these juicy grilled chicken thighs over the top! Since most harissa spice blends have salt already added, there is no need to add any additional, but feel free to adjust to your tastes. Garnish with minced fresh parsley.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h55m
Yield 4
Number Of Ingredients 8
Steps:
- Combine harissa spice blend, lemon juice, olive oil, and garlic in a small bowl. Rub spice mixture over chicken thighs, including under the skin. Refrigerate for 1 to 4 hours. Remove from refrigerator 20 minutes before grilling.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Place chicken thighs on the hot grill, skin side down, and grill for 3 to 4 minutes. Flip the chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until the internal temperature reaches 165ºF, about 20 to 25 minutes total. Remove chicken to a plate and cover with foil; let rest for 5 minutes.
- Meanwhile, combine harissa seasoning, honey, and melted butter for glaze in a small microwave-safe bowl. Microwave until mixture is heated through and has a thinned consistency, about 10 seconds. Drizzle over chicken and serve.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 6.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 207.5 mg, Sugar 4.4 g
GRILLED JUMBO SHRIMP
At your next barbecue, skip the burgers and toss these zippy marinated shrimp on the grill. Grace Yaskovic, a field editor from Lake Hiawatha, New Jersey, dresses up their great grilled flavor with a hint of orange and dashes of ginger and red pepper.
Provided by Taste of Home
Categories Dinner
Time 21m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine first seven ingredients. Cover and refrigerate 2 tablespoons for basting. Pour remaining marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Alternately thread shrimp and tomatoes onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.
Nutrition Facts : Calories 262 calories, Fat 10g fat (1g saturated fat), Cholesterol 230mg cholesterol, Sodium 838mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
GRILLED HARISSA SHRIMP
Provided by Rebecca Jurkevich
Categories Shellfish Quick & Easy Backyard BBQ Dinner Seafood Shrimp Summer Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Prepare grill for medium-high heat. Combine shrimp, harissa, and oil in a medium bowl; season with salt and toss to coat.
- Grill shrimp until cooked through, about 2 minutes per side. Transfer to a plate and let cool.
- Toss shrimp, radishes, basil, and cilantro in another medium bowl; season with salt and pepper.
- DO AHEAD: Shrimp can be grilled 2 hours ahead. Cover and chill.
GRILLED CARROTS WITH HARISSA BUTTER
When it comes to grilling vegetables, carrots may not be on top of the list, but this recipe highlights why they should get more love from the grill. Grilling brings out their natural sweetness by caramelizing them, while also adding some smoky char. The spicy-tangy butter keeps them bright and fresh.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds peeled small carrots with 1 tablespoon olive oil and a pinch each of salt and pepper. Grill over medium heat, covered, turning, until tender, 12 to 15 minutes. Mix 2 tablespoons melted butter, 1 tablespoon harissa, 2 teaspoons white wine vinegar, 1/2 teaspoon ground coriander and a pinch each of salt and pepper; toss with the carrots. Top with torn mint and flaky salt. Serve with lemon wedges.
GRILLED HALIBUT WITH GRILLED RED PEPPER HARISSA
DH and I really enjoyed this halibut recipe from the July 2008 Bon Appetit. It had lots of flavor and it was easy for a weeknight meal. We served it with grilled asparagus.
Provided by Dr. Jenny
Categories High Protein
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare BBQ (medium-high heat).
- Thread jalapeno and garlic clove onto metal skewer.
- Brush jalapeno, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper.
- Sprinkle fish with 1/2 tsp cumin and 1/2 tsp coriander.
- Grill fish, bell pepper, jalapeno, and garlic until vegetables are tender and charred and fish is just cooked through, about 4 minutes per side for fish and 8 minutes per side for vegetables.
- Grill lemon, cut side down, until charred, about 3 minutes.
- Transfer fish to plate and tent with foil to keep warm.
- Peel charred parts of skin from bell peppers and cut stem from jalapeno, and transfer to blender, discarding peel and stem.
- Add garlic clove, remaining 1/4 cup oil, 1 1/2 tsp cumin, and 1 1/2 tsp coriander to blender. Process until coarse puree forms. Season sauce generously with salt and pepper.
- Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.
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PEEL-AND-EAT GRILLED SHRIMP WITH HARISSA RECIPE | FOOD
From foodandwine.com
5/5 (1)Total Time 1 hr 15 minsServings 6
- In a large bowl, toss the shrimp with the lime juice and 1/4 cup of the olive oil. Cover and refrigerate for 1 hour.
- Meanwhile, in a small skillet, toast the caraway, coriander and cumin seeds over moderate heat until fragrant, about 2 to 4 minutes. Transfer to a spice grinder and let cool, then add the crushed red pepper and grind into a powder. In a large bowl, whisk the ground spices with the remaining 1/4 cup of olive oil, the paprika, garlic and 1/4 cup of water. Season the harissa with salt.
- Light a grill. Season the shrimp lightly with salt and grill over high heat, turning, until lightly charred and just cooked through, about 4 minutes. Add the shrimp to the harissa and toss to coat. Transfer the shrimp to a platter and serve with lime wedges.
GRILLED HARISSA SHRIMP RECIPE | BON APPéTIT
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3.8/5 (20)Estimated Reading Time 50 secsServings 8
- Harissa paste, a spicy North African chile paste, is available at Middle Eastern markets and some specialty foods stores, and from online sources.
- Prepare grill for medium-high heat. Combine shrimp, harissa, and oil in a medium bowl; season with salt and toss to coat.
- Toss shrimp, radishes, basil, and cilantro in another medium bowl; season with salt and pepper.
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