Harissa shrimp is peppered shrimp flavoured with North African spicy sauce, harissa, great as a snack, part of a meal. Super easy to whip and very tasty.
Harissa shrimp was born from my desire to try new exciting food. I started using harissa in foods from Northern Africa years ago, but not with shrimps. But I just decided to splash a bit of the sauce on the shrmp for a tastier experience. So, if you are looking for a great dinner ready in minutes, then try this.
I use to buy harissa from the ethnic food shop near me. I still do, occasionally. However since I discovered that harissa is easy to make I just do mine and use within a week. Ingredients are simple every day ones. And as long as you have a food processor or a blender, you are good to go. Now let us jump over to the recipe. For this post, we will start with the harissa.
Heat a skillet and toast the cumin. coriander and fennel seed 2-3 minutes. Then, allow to cool and grind or pound into powder. Many chefs agree when you toast spices, you take the flavours to another level in aroma and taste.
In another skillet, heat the oil and saute onion garlic, and peppers. 8-10 minutes
Stir in the spices for a further 2 minutes.
Take off from heat and allow to cool for a bit.
Then, transfer into a blender with the tomato paste puree.
Add salt to taste.
Recipe provided by www.AfricanFoods.co.uk
Now, let us get on with the shrimp:
How To Make Harissa Shrimp
Prep Time: 40min
Cooking Time: 40min
500g of shrimp
2 teaspoons garlic powder
2 tablespoons harissa
3 tablespoons butter
Turn o grill to medium low heat.
Transfer shrimp already cleaned, devined in a bowl.
Add the harissa and and some salt then, completely coat the shrimp with the pepper sauce.
Thread shrimp in a skewer or place on an oven-safe dish and grill in medium low grill for 2-3 minutes on each side.
Take out of oven. Never overcook shrimp, they become difficult to chew.
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