Sheet Pan Harissa Shrimp With Roasted Zucchini And Eggplant Recipes

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.

HARISSA

Steps:

• Seed and slice peppers-soak in warm water for 30 min.
• Drain and squeeze out excess liquid.
• Place all ingredients in a blender and whirl until smooth.
• Serve with Moroccan Cigars.

HARISSA

Steps:

• Place all the ingredients in a blender or food processor and process until smooth.
• Transfer to a jar then pour enough extra olive oil to create a 'sealing' layer.
• Whenever you use some of the paste from the jar, remember to top up again with olive oil making sure no paste is exposed to air. This helps preserve the paste for longer.

HARISSA

Steps:

• Using rubber gloves, remove and discard stems and seeds from chile peppers.
• Wash chiles in cold water; drain.
• Tear chiles into strips; place in a small bowl.
• Add hot water; let stand 20 minutes.
• Pour chile mixture into container of an electric blender; cover and process until smoooth, stopping once to scrape down sides.
• Set mixture aside.
• Combine flour and next 5 ingredients in a small bowl; set aside.
• Cook onion and garlic in oil in a small skillet over medium-high heat, stirring constantly, 5 minutes or until onion is tender.
• Add flour mixture; stir well.
• Mixture will be dry.
• Cook, stirring constantly for about 1 minute.
• Gradually add chile mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• Stir in tomato paste and salt.
• Let cool slightly.
• Pour mixture into container of electric blender; cover and process until smooth, stopping once to scrape down the sides.
• Stir in lime juice.
• Store in refrigerator.

SHEET PAN HARISSA CHICKEN DINNER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spoon 1 teaspoon harissa sauce under the skin of each thigh, then transfer to an aluminum foil-lined 10x15-inch baking pan. Spread carrots, cauliflower, and potatoes onto the pan. Drizzle evenly with oil, then sprinkle with salt and pepper.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted in thickest parts of chicken registers 175 degrees F (80 degrees C), 40 to 55 minutes. Stir vegetables once halfway through.
• Stir together parsley, garlic, and zest in a small bowl.
• Toss vegetables with remaining 2 teaspoons harissa sauce. Sprinkle with parsley mixture.

SHEET PAN HAWAIIAN SHRIMP

Steps:

• Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
• Place rice and wine in a bowl. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes; stir. Top rice with pineapple and bell pepper; bake at 450°F for 5 minutes. Arrange shrimp over rice mixture; bake at 450°F until shrimp are done, about 6 minutes.
• Place soy sauce, sugar, and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss. Sprinkle with cilantro.