Spicy Harissa Shrimp
Appetizers Quick Recipes Simple Recipes Fish and Seafood
A spicy oil with the distinctive aroma of Harissa paste. The oil is versatile and can be used on any type of meat (for finishing or marinating) or roasted vegetables. Today I used it on shrimp, in the coming days I'll prepare it with vegetables. However, oil in general (any type) is quite caloric (1 tablespoon = 120 calories for olive oil), so be careful with portions, depending on your daily caloric needs.
Ingredients
40-50 shrimp (medium size)
salt
mint leaves
Harissa Oil
2g coriander seeds
2g caraway seeds
1g cumin seeds
2g black peppercorns
1/2 teaspoon crushed dried mint
1 garlic clove
2 teaspoons ground hot peppers in oil (or you can use Eros Pista hot paste)
100ml oil
Servings: 4-5
How to prepare spicy harissa shrimp
- Put the seeds in a mortar and crush them as well as possible. Add the mint, crushed garlic, pepper paste and oil. Use the pestle to blend everything together. Let it sit for 1 hour at room temperature, then store in the refrigerator.
* I listed the spice quantities in grams, so if you only have a pre-ground spice you'll know exactly how much to add - Clean the shrimp and pat them dry with paper towels. Season with salt and drizzle with just a little oil so they don't stick to the grill.
- Heat a grill pan for 5 minutes. Place the shrimp in it and cook for about 2 minutes per side, until they turn pink.
- Transfer to a bowl and immediately pour the flavored oil over them and mix. You can serve them right away while warm or after they've marinated for a few hours. However, don't keep them out for more than 4 hours - after that time, refrigerate them and let them come to room temperature before serving. They can be served with flatbread as an appetizer or with a little rice as a main course.
