Best Harissa Shrimp And Summer Vegetable Sauté Recipes

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.

SUMMER VEGETABLE SAUTE

Steps:

• In a skillet, saute vegetables in oil for 6-8 minutes or until crisp-tender. Add crumbs and basil; toss to coat.

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.