Shrimp With Harissa Recipes

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ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA



One-Pan Shrimp and Pearl Couscous With Harissa image

This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.

Provided by Susan Spungen

Categories     dinner, quick, weeknight, one pot, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3 to 4 tablespoons harissa paste, plus more to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, finely diced
1 cup pearl couscous or orzo
3 to 4 garlic cloves, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup dry white wine
1 pint grape or cherry tomatoes, halved crosswise
1/2 cup fresh Italian parsley leaves, packed, coarsely chopped or left whole

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.

SHEET PAN HARISSA SHRIMP WITH ROASTED ZUCCHINI AND EGGPLANT



Sheet Pan Harissa Shrimp With Roasted Zucchini and Eggplant image

A spicy shrimp dinner, all roasted on a sheet pan. Sprinkle with feta and serve with store-bought tzatziki to cool down the spiciness.

Provided by Jonathan Melendez

Categories     Savory

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

3 small zucchini, sliced
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 medium eggplant, chopped
1/2 teaspoon za atar seasoning (optional)
1 lb peeled shrimp
2 tablespoons harissa
1/4 cup crumbled feta
1 tablespoon fresh parsley

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.

Nutrition Facts : Calories 247.1, Fat 13.8, SaturatedFat 3.1, Cholesterol 151.2, Sodium 1339, Carbohydrate 13, Fiber 5.8, Sugar 5.9, Protein 19.4

GRILLED HARISSA SHRIMP



Grilled Harissa Shrimp image

Provided by Rebecca Jurkevich

Categories     Shellfish     Quick & Easy     Backyard BBQ     Dinner     Seafood     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

1 1/2 pounds large shrimp, peeled, tails intact, deveined
2-3 tablespoons harissa paste
2 tablespoons olive oil
Kosher salt
4 radishes, trimmed, thinly sliced
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
Freshly ground black pepper
Ingredient info: Harissa paste, a spicy North African chile paste, is available at Middle Eastern markets and some specialty foods stores, and from online sources.

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.

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2020-03-19 Reduce heat to low and add the harissa, 1/4 cup water and chickpeas. Bring to a boil and cover. Simmer on medium-low 5 minutes to let …
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  • Heat oil in a large skillet over medium heat. When hot add the garlic, and cook to nearly golden, about 1 minute.
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  • In a large bowl, toss the shrimp with the lime juice and 1/4 cup of the olive oil. Cover and refrigerate for 1 hour.
  • Meanwhile, in a small skillet, toast the caraway, coriander and cumin seeds over moderate heat until fragrant, about 2 to 4 minutes. Transfer to a spice grinder and let cool, then add the crushed red pepper and grind into a powder. In a large bowl, whisk the ground spices with the remaining 1/4 cup of olive oil, the paprika, garlic and 1/4 cup of water. Season the harissa with salt.
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Top Asked Questions

How to cook shrimp fillet with harissa?
Instructions 1 Pat the shrimp dry and set them into a plastic bag or a large bowl. 2 Whisk together the harissa, lemon juice and salt and pepper. ... 3 Rub the shrimp down with the harissa marinade. 4 Cover and set the shrimp into the refrigerator for at least 2 hours. 5 Fire up the grill to medium heat and lightly oil the grates. ... 6 Serve
How do you cook chickpeas and harissa together?
When hot add the garlic, and cook to nearly golden, about 1 minute. Reduce heat to low and add the harissa, 1/4 cup water and chickpeas. Bring to a boil and cover. Simmer on medium-low 5 minutes to let the flavors meld.
What is harissa sauce?
What is harissa? Harissa is a spicy North African red pepper sauce or paste made of red bell peppers, red chili pepper, garlic, olive oil, and salt and usually has other spices like cumin, caraway, and coriander too. Harissa has many different uses.
How do you make homemade marinade with harissa?
Make the Harissa Marinade. First, whisk together about a quarter cup of harissa with juice from 1 lemon and a bit of salt and pepper. I didn't want to add in too many other seasonings this time around as I'm using this Homemade Harissa Recipe.

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