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!
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!!