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!

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?

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.

Cheers to dreaming big and eating great!

XO

Charleston Spice Co.

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!

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:

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.

Happy grilling!

XO

Charleston Spice Co.

Brunch Beauty Shots

Shrimp cooked with Harissa on top of a fried egg on top of corn cakes with sautéed peppers, tomatoes, and corn?!

For brunch?!

Yes.

Anything is possible at brunch.

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