Shrimp with Harissa


 
James Lake

James Lake

TVWBB Emerald Member
Marinated the shrimp with Olive Oil and lime juice for about an hour

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While the shrimp were in their bath I made a Harissa which is toasted Caraway seeds, Coriander seeds and Cumin seeds, ground with some crushed red pepper flake. Take the spices and combined with Olive Oil, Paprika and salt.

Shrimp on the grill shells intact

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Shrimp grilled for about 4 minutes, pulled and coated in the Harissa sauce

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Grab a cold beer and a wet towel, these things are messy, but part of the flavor is licking the sauce off of your fingers.

These were messy to eat and the ladies at the table did complain but they kept on eating. Maybe next time I will split the shells to make it easier to get the shells off.

Here is a quick storage tip, I get tired of how much room my grill tongs take up in the drawer, so I now put a zip tie on them and the tie just slides on and off.

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Excellent cook and storage idea. I have some chipotle/lime sauce I was going to use on skillet shrimp. I think I'll do this with it instead.
 
That's the kind of meal I really enjoy, sitting down with great food, a beer or two and good friends getting messy. Beautiful dish
 
Jim Lampe said:
Shrimp is lookin' DangGood James!!
about three 3 bucks of limes there, eh?
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You're very correct there Jim, the limes were almost more expensive than the shrimp. It's been my experience that limes/lemons cost 3 times more and I'm getting a 1/3 of the juice that I normally would.
 
James, your shrimp looks delicious, but I have a question.
When you cook with the shell on, have they been de-veined?
 
Bob H. said:
James, your shrimp looks delicious, but I have a question.
When you cook with the shell on, have they been de-veined?
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Bob....do you want me to give you the correct answer, which is "no" they were not, or would you like me to give you the answer that I gave the lady of the house (which was....Yes of course)? The shrimp were really fresh and tasted great.
 
James - thanks for posting this - I love to see and try recipes from other cultures. This one will be on the menu soon. The messiness looks like it rivals an old New Orleans standard, BBQ Shrimp...

Regards,

John
 
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