Harissa Shrimp And Summer Vegetable Sauté
A vibrant and spicy summer dish featuring harissa-spiced shrimp sautéed with fresh seasonal vegetables including fennel, beans, and peas, served over fluffy rice. This Mediterranean-inspired meal combines the heat of harissa with the freshness of summer produce.
Ingredients
- •¼ teaspoon cayenne pepper
- •1 teaspoon smoked paprika
- •1 teaspoon chili powder
- •½ teaspoon garlic powder
- •½ teaspoon ground coriander
- •½ teaspoon ground cumin
- •1 tablespoon olive oil
- •1 pound medium shrimp, peeled and deveined
- •2 tablespoons canola oil, divided
- •1 whole lemon, 1/2 cut into wafer-thin slices and 1/2 juiced
- •2 whole zucchini, thinly sliced on the diagonal and halved
- •1 whole fennel bulb, thinly sliced, plus 1 tablespoon fronds
- •1 cup wax beans
- •1 cup green beans
- •1 cup snap peas, sliced in half on the diagonal
- •½ cup fresh or frozen peas
- •2 cups pea shoots
- •4 cups cooked rice
Cooking Instructions
- 1.
To make harissa, combine cayenne, paprika, chili powder, garlic powder, coriander, cumin, and olive oil in a medium bowl. Add shrimp and toss to coat.
5 min
- 2.
Heat 1/2 tablespoon canola oil in a wok or large cast- iron skillet over medium heat. Add lemon slices; cook until golden. Remove slices and set aside.
5 min
- 3.
Add remaining canola oil to skillet and increase heat to high. Add shrimp and cook 2 minutes. Add sliced fennel, wax beans, green beans, snap peas, and peas and cook 1 minute. Add pea shoots; cook until just wilted. Stir in lemon slices and juice. Serve over rice; garnish with fennel fronds.
8 min
