Harissa Shrimps
Prep Time
Cooking Mode
1 Extra Virgin Olive Oil
½ Red onion, sliced
¼ Chopped each red, yellow and orange peppers
1 Moroccan Spice Blend
1 Frozen raw Shrimp (31/40), defrosted and peeled
2 Garlic, minced
¼ Flame Roasted Red Pepper Tapenade
1 Each lemon juice and minced parsley
2 Hot sauce or more to taste
6 Lemon wedges
1 Extra Virgin Olive Oil
½ Red onion, sliced
¼ Chopped each red, yellow and orange peppers
1 Moroccan Spice Blend
1 Frozen raw Shrimp (31/40), defrosted and peeled
2 Garlic, minced
¼ Flame Roasted Red Pepper Tapenade
1 Each lemon juice and minced parsley
2 Hot sauce or more to taste
6 Lemon wedges
Directions
1Heat oil in a large skillet over medium-high heat. Add onions and sauté until lightly softened, about 2 minutes.
2Stir in peppers and Moroccan Spice Blend and sauté 1 minute.
3Add shrimps and garlic; sauté until shrimps are firm and pink in colour, about 2 minutes.
4Stir in tapenade and heat through. Season with lemon juice and parsley and add hot sauce to taste. Garnish with lemon wedges.
Tips
1
Rendement : 500 ml (2 tasses)
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
