EASY SHRIMP AND SPICY TOMATO SKILLET
If you like food that is saucy, spicy and takes 20 minutes to make you will love this skillet. Large shrimp are sautéd in a harissa spiced tomato sauce and served with crusty bread. This harissa and tomato shrimp is also great to toss in pasta or served over polenta.
Provided by The Noshery
Categories Seafood
Time 20m
Number Of Ingredients 10
Steps:
- Heat the skillet over medium-high heat. Add olive oil, red onion, and cherry tomatoes. Cook tomatoes until they begin to blister and split, tossing occasionally, about 10 mins.
- Using tongs or the back of a spoon pop the tomatoes. Add garlic, sauté until fragrant and tomatoes have released their juices, about 3 minutes.
- Add tomato paste, vinegar, salt, and harissa. Mix until well combined and saucy. If you like your food with a little more spice you can add more harissa to taste.
- Add shrimp and parsley, sauté until shrimp is cooked through, about 5 minutes.
- Serve with crusty bread, pasta, or polenta. Garnish with fresh parsley.
Nutrition Facts : Calories 210 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 239 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 27 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 serving, Sodium 1210 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
HARISSA SHRIMP SKILLET
Harissa Shrimp Skillet is a delectable one-pan recipe made with succulent shrimp sautéed with fresh garlic and onion in butter, spicy harissa and fresh herbs! This shrimp is perfect for tacos, over rice, or right out of the pan with a loaf of crusty bread!
Provided by Flavorful Eats
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Add butter and olive oil to a large pan/skillet. Sauté onion in butter/oil for a couple minutes, and when the onion starts to soften, add garlic and harissa. Sauté onion and garlic for a minute or two then add the shrimp, salt & pepper, making sure they the shrimp are laying flat on their sides. When the bottom of the shrimp turns pink, flip each shrimp over and cook for another 2 minutes, or until fully cooked and no longer gray.
- Generously sprinkle fresh herbs over the shrimp and serve! Great in tacos, over rice, or as an appetizer with crusty French bread. Enjoy!
HARISSA SHRIMP AND SUMMER VEGETABLE SAUTé
Categories Kid-Friendly Quick & Easy Dinner Lunch Shrimp Fennel Green Bean Pea Zucchini Spring Summer Pescatarian Peanut Free Tree Nut Free Soy Free Small Plates
Yield serves 4
Number Of Ingredients 18
Steps:
- To make harissa, combine cayenne, paprika, chili powder, garlic powder, coriander, cumin, and olive oil in a medium bowl. Add shrimp and toss to coat.
- Heat 1/2 tablespoon canola oil in a wok or large cast- iron skillet over medium heat. Add lemon slices; cook until golden. Remove slices and set aside.
- Add remaining canola oil to skillet and increase heat to high. Add shrimp and cook 2 minutes. Add sliced fennel, wax beans, green beans, snap peas, and peas and cook 1 minute. Add pea shoots; cook until just wilted. Stir in lemon slices and juice. Serve over rice; garnish with fennel fronds.
SHEET PAN HARISSA SHRIMP WITH ROASTED ZUCCHINI AND EGGPLANT
A spicy shrimp dinner, all roasted on a sheet pan. Sprinkle with feta and serve with store-bought tzatziki to cool down the spiciness.
Provided by Jonathan Melendez
Categories Savory
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, toss together the zucchini, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, oregano, and red pepper flakes. Pour out onto the prepared baking sheet, and move to one side.
- Place the eggplant on the baking sheet, off to one side and drizzle with 1 tablespoon olive oil. Season with the remaining salt, pepper and za'atar if using. Roast until the zucchini and eggplant have begun to brown, about 15 minutes.
- In a large bowl, combine the shrimp, harissa and the remaining olive oil. Pour the shrimp onto the baking sheet, along with the veggies, off to one side. Return to the oven and roast for another 10 to 12 minutes.
- Sprinkle the shrimp with feta, and parsley. Serve with store-bought tzatziki and pita, if desired.
Nutrition Facts : Calories 247.1, Fat 13.8, SaturatedFat 3.1, Cholesterol 151.2, Sodium 1339, Carbohydrate 13, Fiber 5.8, Sugar 5.9, Protein 19.4
SUMMER VEGETABLE SAUTE
Make and share this Summer Vegetable Saute recipe from Food.com.
Provided by ratherbeswimmin
Categories Corn
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat; melt the butter with the oil.
- Add in the onion, garlic, bell pepper, mushrooms, and zucchini; stir/saute for 5 minutes.
- Add in the corn, salt, pepper, and basil; saute about 5 minutes or until the vegtables are tender; serve immediately.
Nutrition Facts : Calories 117.5, Fat 6.9, SaturatedFat 2.9, Cholesterol 10.2, Sodium 236.2, Carbohydrate 13.5, Fiber 2.8, Sugar 4.4, Protein 3.6
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