Harissa Shrimp Scampi
Harissa Shrimp Scampi
This colorful dish is amazingly fast and flavorful. Bold harissa paste adds a great kick to the garlicky shrimp and tangy white wine and lemon sauce. Serve it over pasta or as is with plenty of crusty bread to mop up the sauce.
I recently served mine over pasta in a deep bowl. These were beautiful shrimp! You could completely remove the shells but I've found that if I leave the tails intact while cooking it helps to keep the shrimp from drying out as much. I prefer to just barely cook the shrimp so that they stay nice and juicy and plump.
Topped with some freshly grated Parmesan and cracked black pepper this Shrimp Scampi will carry you straight away to the Mediterranean.
One of the best things about this recipe is that once you have the ingredients prepped, the Scampi is done in minutes!
Peel and devein the shrimp, leaving the tails intact. Chop the shallots and parsley, mince the garlic, set out the wine, lemon, harissa paste, coconut oil and butter then get your saute' pan warming. Now you are ready to cook!
Click on the pictures below for a better look.
Melt the coconut oil in a large saute' pan and add the garlic, shallots and harissa chili paste. Saute' the garlic and shallots for 3 minutes over medium heat or until they are translucent then add the white wine and reduce over medium high heat until the wine is evaporated by half.
Add the shrimp and saute' until just opaque, then add the butter, lemon juice and parsley to finish the sauce. This takes just about 3-4 minutes.
And dinner is ready!
Serve this gorgeous dish immediately as is or over pasta with Parmesan cheese, lemon wedges and fresh cracked black pepper.
Now there's a fast and succulent dish for your next dinner party!
Cheers!
~Melisa
Harissa Shrimp Scampi
Ingredients
1 1/2 lbs. extra large Raw Gulf Shrimp peeled and deveined with tails left on
3 Tablespoons coconut oil
1-2 Tablespoons Harissa Paste (or more if you like it hot)
1/4 cup thinly sliced shallots
2 Tablespoons minced garlic
1/2 cup dry white wine
Juice of half a fresh lemon (about 3 Tablespoons)
2 Tablespoons butter
1/4 chopped parsley
Parmesan cheese, lemon wedges and fresh cracked black pepper to serve
Method
Melt coconut oil in a large saute' pan and add garlic, shallots and harissa chili paste. Saute' garlic and shallots about 3 minutes over medium heat until translucent. Add the white wine and reduce over medium high heat until the wine is evaporated by half.
Add the shrimp and saute' until just opaque, then add the butter, lemon juice and parsley.
Serve immediately as is or over pasta with Parmesan cheese, lemon wedges and fresh cracked black pepper.
