Skip to main content

Grilled Shrimp with Harissa

Harissa is a fiery paste which is commonly used in North African cuisine. You see it show up in Tunisian and Moroccan food quite often. It is packed with flavor and comes in many varieties, but common ingredients are chilies, olive oil, garlic, sundried tomatoes, salt, coriander, cumin and caraway seeds.


You can certainly make your own, but for a quick meal, I always have some on hand. It’s a versatile ingredient and can be used in many ways. That being said, I’m particularly fond of it with fish, shrimp, vegetables and anything grilled. It’s amazing in shakshouka, makes a mean mayonnaise and would certainly be great paired with any grilled meat.

I decided to make this at the last minute, so having the paste on hand was essential. It’s not often that you can find a recipe with only three ingredients that tastes this good.

Harissa du Cap Bon, Zamouri, Mina and Traditional Harissa Spread by Les Moulins Mahjour (this is the brand I use, as it’s made by a family in Tunisia and organic) are a few brands that are easy to find online. You can even find brands that come in a tube. Just find a brand that you enjoy and experiment. https://www.bestproducts.com/eats/food/gmp2031/harissa-paste-sauce-brands/

However, if you have the time, make your own. It keeps for up to 6 months in the fridge.

Ingredients
3/4 lb raw Shrimp, peeled with tails on.
2 Tbsp Harissa Paste
Juice of 1/2 Lemon

Put your shrimp into a medium sized bowl and toss with the harissa paste. Cover and allow to marinate for 2-3 hours in the refrigerator.



Remove shrimp from the refrigerator and preheat your grill or broiler to high heat. I really enjoy doing this on my range top griddle pan.



Quickly lay your shrimp on the griddle pan using tongs and cook about 2 minutes on one side and turn and then another 2 minutes, add a squeeze of lemon and remove and serve over rice, pilaf or roasted cauliflower rice.




Hint: As I store my harissa in the refrigerator, I find it can be a little tacky when I first take it out. A little splash of olive oil loosens it right up.

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Oven Roasted Salmon

This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.

All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.



Ingredients 

2 lb filet of Fresh Salmon, skin on is best, but not essential.
Celery Salt
Dill Weed
Roasted Garlic Powder
Freshly ground Black Pepper
1 Tbsp Butter
Parchment Paper

Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper.



Melt your butter and brush it onto the salmon filet. Sprinkle on your spices to taste and bake for 10-15 minutes, depending on the thickness of the salmon. Remove and allow it to rest for 3 minutes before serving. It goes well with the seafood rice pilaf I featured in an earlier post.



Note: All of these spices can be…

Vegetarian Sichuan Dry Sautéed Green Beans - Gan Bian Si Ji Dou

I can honestly say that this is my favorite Sichuan dish, second only to MaPo Tofu. I’ve eaten it many times, but had never made it. Well, that has changed. This was really incredible.


I found so many different recipes, but sort of merged a Fuchsia Dunlop recipe and a Wok of Life recipe to create this vegetarian version, which replaces the standard ground pork with Shiitake mushrooms. I’m very happy with how it turned out.


Ingredients

1 pound Green Beans, trimmed.
1 cup Vegetable Oil
1 Tbsp Ginger, minced
3 cloves Garlic, minced
1 tsp Sichuan Peppercorns, crushed
2 Tien Tsin Chilis, crushed
2 ounces dried Shiitake Mushrooms, soaked in hot water and chopped.
1 Tbsp Shaoxing wine
1 Tbsp light soy sauce
1/2 Tbsp dark soy sauce
1 drop of Liquid Smoke
1/4 teaspoon sugar
Dash of Toasted Sesame Oil

You will want to prepare everything up front, because the cooking time is very quick. 





Start your wok and pour your oil in the wok. Once it is up to temperature, add your green beans and cook them for 6 to 7 minut…