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…

The garden enclosure is finished!

This weekend the garden enclosure was finished and most everything has been planted. I planted three types of potatoes, Yellow Finn, Purple Viking and Desiree. 



I also planted some garlic in with the tomatoes, as I heard that the garlic will keep down the aphids and hopefully the spider mites. However, interesting note, beans do not do well with garlic. 

I just have some of the late geminating hot chilies still to go in and then I will direct sow some collard greens and maybe some additional carrots. 

I think the linseed oil looks great as a finish and the wood seems to be very well nourished. I like the color it's taken on and the upkeep should be just a light coat just once a year.

For those who have asked, the panels swing outwards and upwards and then are propped with a pole, which you can see leaning against the right of the enclosure. 

It's such a simple system and effectively it has made the garden secure, and with the drip irrigation system, mostly self sufficient.

I fully u…

Whole Green Moong Dal-Indian Comfort Food

Dal is an Indian staple which can be eaten in the morning, lunch, dinner as a side dish or for a snack. It can be eaten with rice, bread or on its own. Bottom line, it is Indian comfort food. A thick stew of moong (mung) beans, spices and creamy goodness. It is often made with spilt moong dal, but I prefer to use the whole moong dal
I had eaten various types of dal in many places around the word, including India and was always impressed with its creaminess, but speaking frankly I wouldn't have gone out of my way to make it at home. A friend kept mentioning that he was gong to cook “mug” which was a recipe from his Indian friend and I finally asked what he meant and he said moong dal.
I was intrigued and after comparing many recipes from my own cookbooks and online, I came up with this recipe which is nothing short of amazing. The house smelled wonderful while it was cooking and the flavor was hearty, wholesome and a bit spicy and just perfect for a fall afternoon. 

Additionally, it i…