Shrimp with Mortar-Pestle Garlic Harissa Sauceadmin
A remarkably simple recipe, using fresh garlic, warm spices, and harissa sauce to dress the shrimp. Harissa sauce is a spicy North African (Maghreb) condiment that is served with most dishes during meals. Have fun grinding this sauce in a mortar and pestle and make it as spicy or mild as you like. A delightful and impressive recipe that can be served as a tapa, meze, or a main course dish. Chef Alba
Shrimp with Mortar-Pestle Garlic Harissa Sauce
- 2 pounds large shrimp shelled
- 1 whole head garlic peel the cloves, roughly chop
- 1 to taste Secolari Roasted Garlic Sea Salt
- 1 to taste black pepper
- 3-4 tbsps Secolari Arbosana Olive Oil
- 1 tsp each ground cumin, ground coriander, paprika
- 1/2-1 tsp harissa sauce
- 1 juice of lemon
- 1 tbsp chopped italian parsley
- Dry the shrimp on paper towel, until completely dry. You may need to do this a few times.
- Place all the garlic cloves into a mortar and pestle with a pinch of Secolari Roasted Garlic Sea Salt and smash away until you get a pretty smooth paste. Transfer the garlic paste to a very large bowl and add in the Secolari Extra Virgin Olive Oil, cumin, coriander, paprika, and harissa, mix to combine. Add in the shrimp; mix well and gently to coat in the garlic mixture. I do this with my hands because it's the gentlest way.
- Heat a large cast iron skillet over the stove top on medium-high heat (you can also do this in a skillet placed or on a grill). Add in the shrimp. Be sure they are not touching to allow good caramalization. Cook until the shrimp turn pink and lightly golden on each side. Remember to turn the shrimp only once during the cooking process. It should only take about 7 minutes total depending on size of shrimp. Squeeze fresh lemon on top and the chopped parsley. Serve the shrimp immediately, with lots of bread to dip into the juices.