HARISSA SHRIMP WITH EGGPLANT AND BASIL
Prep time
Cook time
Total time
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
- 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.
- 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 and serve with couscous, quinoa or some rice.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/harissa-shrimp-with-eggplant-and-basil/