Harissa Shrimp Skillet Food

EASY SHRIMP AND SPICY TOMATO SKILLET

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.

CRISPY GRILLED HARISSA SHRIMP GREEK SALAD

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.

HARISSA SHRIMP SKILLET

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

Steps:

• Heat olive oil in a skillet or cazuela over medium high heat. Add onions and tomatoes. Cook about 10 minutes, stirring occasionally, until the vegetables start to soften.
• Add the garlic and cook for 2-3 minutes, till it gets a little fragrant.
• Add in harissa paste, tomato paste and honey. Mix well. Simmer until the sauce thickens up and the oil begins to separate, at least 15 minutes.
• Stir in the shrimp and parsley. Cook for a few minutes, until the shrimp are just cooked through. Taste and adjust for salt.
• Serve immediately.