Harissa Shrimp And Summer Vegetable Sauté Recipes

ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA

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.

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.

HARISSA SHRIMP AND SUMMER VEGETABLE SAUTé

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

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.

GRILLED HARISSA SHRIMP

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.

HARISSA GRILLED SHRIMP SALAD

Steps:

• Soak bamboo skewers in water for 30 minutes before using. Or you can grill shrimp directly with no skewers.
• Mix together olive oil, soy sauce and harissa paste in a mixing bowl.
• Add the shrimp to the bowl and mix until coated.
• You can cook straight away or leave to marinate the shrimp for between 30 minutes to 24 hours.
• Thread about 5 shrimp to each skewer (if using skewers)
• Preheat the grill (or charcoal grill) to medium heat, oil the grates and grill the shrimp for 2-3 minutes per side until opaque.
• Transfer grilled shrimp to a plate and set aside.
• Make harissa dressing by mixing all ingredients together.
• Assemble your salad and add shrimp to top.