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!

 

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.