A really simple spin on a classic spicy Moroccan pepper paste: Grilled Shrimp with Green Harissa.
In this episode of Guide to Summer, Phoebe Lapine will show you how to make delicious grilled shrimp skewers! for when you’re having your friends over on a summer night. A really simple spin on a classic spicy Moroccan pepper paste: Grilled Shrimp with Green Harissa.
While harissa paste is usually made with red peppers, Phoebe turns it green by adding in some baby spinach, cilantro, and some poblano peppers to make it a little spicy!
First, you start out with the harissa sauce, which will be used to marinate the shrimp and also as a dipping sauce. Add in the sauce ingredients as well as some ground coriander, ground cumin, and some fresh lemon juice into a food processor to make it into a puree. The last ingredient for the sauce is a little fresh garlic and finally add some water (not oil!) to make sure it has that puree consistency. Once it’s pureed, season your sauce with a little salt and your sauce is ready!
Now you can move on to the shrimp. Phoebe shows you how to prepare the shrimp by using your fingers to pry away the edge. Once your shrimp is ready, you can toss it in a bowl with some of the sauce to marinate it and then put them on your skewers to grill.
Place your skewered shrimp onto your grill once you grease the grates (since you didn’t marinate the shrimp with any oil already.) Cook these with pretty high heat until they’re opaque all the way through. Serve these with your dipping sauce and you have a beautiful appetizer great for your summer dinner party.
- 2 cups chopped cilantro
- 1½ cups baby spinach leaves
- 2 garlic cloves, chopped
- 2 poblano peppers, chopped
- ¼ cup water
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ lemon, juiced
- Sea salt to taste
- 1 pound large shrimp, shelled and deveined
InstructionsSoak ten 8-inch bamboo skewers in water for 20 minutes. Meanwhile, combine the cilantro, spinach, garlic, poblanos, cumin, coriander, water and lemon juice in a blender or food processor and puree until smooth. Blend until the harissa is slightly thinner than pesto. Season with salt to taste. Light a grill or preheat a grill pan. In a medium bowl, toss the shrimp with 1/4 cup of the harissa. Transfer the remaining harissa to a small bowl. Thread 2 or 3 shrimp onto each skewer. Grill the shrimp over moderately high heat, turning once, until lightly charred and cooked through, about 1 minute per side. Serve the shrimp with the remaining harissa. Serves 4
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.