Harissa Shrimp!

To make these delightful tasty shrimp we used this Spanish Shrimp recipe but added Harissa & onions!

Be sure to serve with warm bread, you don’t want to miss out on all the juice at the bottom of your bowl!

shrimps

Here’s what ya need:

1 cup extra virgin olive oil

8 cloves of garlic, minced

half an onion, sliced

2 Tablespoons Harissa

2 pounds shrimp: peeled and deveined with the tails left on & seasoned with salt

a loaf of crusty bread (this is essential for sopping up all the tasty oil left in the bottom of your bowl)

In a large pan heat the oil over medium-high heat. Add garlic, onion, and Harissa and cook stirring for 2 minutes. Lay the shrimp into the pan. Once you’ve got them all in, flip them over. After one flip they should done so scoop them out into bowls and pour any remaining oil over them. Serve immediately with crusty bread!

 

Harissa Shrimp

Harissa Shrimp

Harissa is one of our favorite shrimp seasonings! Spicy but with that sweet twang of coriander ~ the perfect pairing with pineapple jalapeno salsa and fresh guacamole!

Here’s what ya need:

1 pound of shrimp (headed & peeled)

2 Tablespoons of Harissa

2 Tablespoons olive oil

1/4 cup warm water

Combine Harissa, oil, and water in a small bowl. Toss with shrimp and let sit while the fire warms up and while you prepare the other components of your meal. Grilling isn’t necessary, of course, you can just pan sautee these bad boys! After 15 minutes throw the shrimp on the grill or into a pan and cook to perfection!

And that’s that! Enjoy Harissa shrimp on hoagies, tacos, or tossed with fresh pasta!

XO

Charleston Spice Company

 

 

 

Brussels & Cauliflower roasted with Harissa

Harissa Cauliflower

This is just tasty.

Please try it.

The vinegar makes the cauliflower taste almost pickled!

Guidelines:

In a bowl mix together equal parts olive oil and vinegar, add Harissa to taste (listen to your heart, the more you use, the bolder it will be).

Chop up your veggies, toss ’em in a bowl, pour in your Harissa mixture, and stir to coat. Let the veggies sit for a bit for more intense flavor or roast them up in the oven immediately at 450ºF.

Enjoy!

XO

Charleston Spice Co.

 

 

Southwestern spring rolls

Yup, you read that right, southwestern spring rolls.

It all started when a sudden craving for spring rolls collided with my ever present yearning for queso. So the Craic Team got to thinking, why not combine the two?

And you know when the Craic Team gets together it’s gonna be weird. But dreamy and oh, so delicious, remember this chilled shrimp salad?

Southwestern Spring Rolls

They’re pretty much see-through burritos with queso on the side for dipping.

Yum. All you need is some rice paper and your favorite burrito stuffings. We used beans, rice, pico de gallo, avocado, shrimp, and lettuce.

The real show stealer were the shrimp! We sautéed some sliced onion with some harissa and then we threw in the shrimp and a little soy sauce. Fast, easy, TASTY.

Southwestern Spring Rolls

Cheers to dreaming big and eating great!

XO

Charleston Spice Co.

Firecracker Shrimp

Firecracker shrimp

I used to hate shrimp.

Absolutely hate it, unless it was popcorn shrimp, but let’s be honest, after dunking those lil deep fried bites into ketchup they were more like chicken nuggets than seafood.

Now I love shrimp.

Absolutely love it, especially when it isn’t deep fried and dunked in sauce.

And these firecracker shrimp are no exception!!! You can serve them as an appetizer or the main dish, it’s your choice, no matter what there’s sure to be none left at the end of the meal!

Firecracker shrimp

Here’s what ya need:

1/3 cup Harissa paste

1 pound peeled shrimp

We used our own Harissa blend and followed the guidelines on the back to make a paste. Mix your paste and shrimp and let them sit up to thirty minutes. Skewer and throw them on your grill!!

It was hard not to eat these shrimp right away but we managed to hold back long enough to throw them on a bed of slaw in a hot dog bun:

Firecracker shrimp

We served these delightful sandwiches with a side of tomato cucumber salad seasoned with our spiced sea salt and grilled corn seasoned with our grill seasoning.

Firecracker shrimp

Happy grilling!

XO

Charleston Spice Co.

Harissa Fish Tacos

Harissa fish tacos

We were in the mood for tacos the other night and after a quick brainstorming session we decided Harissa would be a fun blend to test on fish.

It was a success, the Harissa gave the fish the spiciness we were craving but it wasn’t overwhelming.

Here’s what you need:

1 lb. Mahi

1 heaping Tablespoon of Harissa

a squeeze of lime juice

Chop the Mahi into nice little chunks and throw them into a bowl. Mix in the Harissa and lime juice and let sit for about 30 mins. After that throw them into a pan over medium to high heat and cook until ready!

We’ll leave the rest up to you. We had lettuce, guacamole, salsa, cheese, and Chimayo chili blend greek yogurt  for toppings, with beans and grilled corn for sides!!

XO,

Charleston Spice Co

Harissa fish tacos