HARISSA SHRIMP WITH EGGPLANT AND BASIL

This Harissa Shrimp with Eggplant and Basil recipe is from the Today show. It was in January and I remember they were talking about eating healthy after the holiday season. Why did I wait until August to make it? Because I couldn’t find harissa for longest time! I was looking all over at nearby local grocery stores and couldn’t find it. Then, I forgot about it until last week, I happened to be at Trader Joe’s and it was right there in the spice aisle. O-M-G! I was so excited, like a kid in the candy shop. I couldn’t wait to make it and post this recipe. It’s definitely a keeper, forever! This Harissa Shrimp with Eggplant and Basil is quick and easy. Basically it’s like a stir-fry, but with the volume turn way up. It’s spicy, salty, garlicy and you also get the sweetness from the fresh shrimp, the smokiness of cumin and the sweetness of the charred eggplant, topped with the freshness of lemon (both zest and juice) and fresh basil. It is so flavorful. You can serve it on top of couscous, steamed rice or quinoa.

If you wonder what harissa is, it’s hot chili pepper paste. The main ingredients are roasted red peppers, serrano peppers, hot chili peppers, spice herbs (such as garlic paste), coriander seed, saffron, rose, or caraway, as well as some vegetable or olive oil for preservation. It is mostly used in North Africa, Morocco, Tunisia and Syria. It’s definitely not for the faint of heart and my heart is made in Thailand, the land of smiles and spicy food. I couldn’t let this chili concoction intimidate me. ha ha ha

I’m also happy that I get to add harissa to the collection of my chili pastes, such as Thai chili sauce, Thai and Chinese smoky chili paste, sambal, Jamaican jerk, Frank hot sauce, some other habanero hot sauce… etc. It’s so good and definitely a keeper. I can see that it’ll be good with zucchini or other veggies like red bell pepper and other kind of protein like pork, beef or chicken. I also found some other recipes that use harissa paste such as grilled shrimp, potato salad, roasted carrots, hummus, lamb burger, roasted chicken, steak, etc. Looks like the possibilities are endless.

And look at the color, it’s so vibrant and just screams “TRY ME”.

Let’s cook some food!

Heat the oil in a large non-stick pan over medium-high heat. Once hot, add the eggplant and let brown for about 3 minutes.

Next, add the harissa and cumin, stir to toast the spices about a minute.

Toss in the shrimp, garlic, lemon zest and a big pinch of salt.

Allow the shrimp to cook, stirring occasionally, for about 2 minutes.
Drizzle the lemon juice over the top, sprinkle over the torn basil.

Serve with couscous, quinoa or some rice. Enjoy!

That’s it. It’s super quick and easy. I really hope you give this Harissa Shrimp with Eggplant and Basil a try, the recipe card is below. Also, please feel free to share your feedback, tips, or tricks in the comment box below.

HARISSA SHRIMP WITH EGGPLANT AND BASIL

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Mink, adapted from the recipe seen on the Today show

Recipe type: Shrimp

Cuisine: Middle Eastern

Serves: 4

Ingredients

• ¼ cup olive oil, plus more as needed
• 1 large eggplant (1 lb.), cut into 1½-inch chunks
• 2 tablespoons harissa
• 1 teaspoon ground cumin
• 16 oz. large shrimp, shelled and deveined
• 4 cloves garlic, minced
• ½ lemon, zested and juiced
• salt
• fresh basil leaves, torn

Instructions

1. Heat the oil in a large non-stick pan over medium-high heat. Once hot, add the eggplant and let brown for about 3 minutes.
2. Add the harissa and cumin, stir to toast the spices about a minute.
3. Toss in the shrimp, garlic, lemon zest and a big pinch of salt. Allow the shrimp to cook, stirring occasionally, for about 2 minutes.
4. Drizzle the lemon juice over the top, sprinkle over the torn basil and serve with couscous, quinoa or some rice.

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