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.
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
ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA
This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.
Provided by Susan Spungen
Categories dinner, quick, weeknight, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
- In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
- Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
- Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
- Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.
HARISSA SHRIMP
This Harissa Shrimp is a quick dinner that's bursting with smoky, zesty, exotic flavors. It's easy enough to go in your weeknight dinner rotation, but unique and special enough to impress guests with.
Provided by GypsyPlate
Categories Seafood Recipes
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 312 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 239 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 28 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1235 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
More about "shrimp with harissa food"
PEEL-AND-EAT GRILLED SHRIMP WITH HARISSA RECIPE - FOOD
From foodandwine.com
5/5 Total Time 1 hr 15 mins
- 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
From bonappetit.com
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.
EASY SHRIMP HARISSA AND TOMATO SKILLET - THE NOSHERY
From thenoshery.com
COLOSSAL GRILLED SHRIMP WITH HARISSA MARINADE - CHILI …
From chilipeppermadness.com
HARISSA SHRIMP FRA DIAVOLO RECIPE | MYRECIPES
From myrecipes.com
HARISSA SHRIMP WITH CHICKPEAS AND LEMON COUSCOUS
SHRIMP CEVICHE TOSTADA RECIPE | FOOD NETWORK
From foodnetwork.com
Author Lorena GarciaSteps 6Difficulty Intermediate
HARISSA SHRIMP WITH CHICKPEAS AND LEMON COUSCOUS - CTV
From more.ctv.ca
QUICK BROILED SHRIMP WITH HARISSA AND BEER RECIPE - SERIOUS EATS
From seriouseats.com
SHRIMP AND HARISSA PASTA - SAILOR BAILEY
From sailorbailey.com
SIMPLE HARISSA SHRIMP - COOK GEM
From cookgem.com
SHEET PAN HARISSA SHRIMP MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
7-INGREDIENT HARISSA SHRIMP AND CHICKPEAS - SKINNYTASTE
From skinnytaste.com
HARISSA SHRIMP - ROBERT SINSKEY VINEYARDS
From robertsinskey.com
HARISSA SHRIMP TRAYBAKE MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
SHRIMP IN SMOKY HARISSA SAUCE - BLUE APRON
From blueapron.com
HARISSA GRILLED SHRIMP WITH ORZO AND OLIVES RECIPE
From simplyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love