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Spicy Shrimp Bowl, with Bread Rolls and Grilled Lime
2014-07-16
https://www.metro.ca/userfiles/image/recipes/bol-de-crevettes-epicees-petits-pains-limes-grillees-10138.jpg
PT20M
PT20M
PT40M
In a large bowl, combine 1 Tbsp. (15 mL) harissa paste with paprika, garlic powder and olive oil. Season.Add shrimp and stir well until they are covered with marinade.Marinate for at least 30 minutes.In a large saucepan, heat up a dash of olive oil and cook the shallots, cilantro stems and garlic for 2 or 3 minutes on medium heat.Add 1 Tbsp. (15 mL) of harissa paste, stir well, and continue cooking for 1 or 2 minutes.Increase the heat to medium-high.Deglaze with chicken broth.Add tomatoes and simmer for 10 to 15 minutes at medium-low heat. Set aside.On the barbecue or in a frying pan, grill shrimp on both sides.Repeat with the lime halves.Place shrimp in the sauce, season to taste, and serve in a bowl.Garnish with cilantro leaves.Serve with bread rolls and grilled lime halves.
4
Trois fois par jour
5
2
5
5
2 Tbsp. (30 ml) harissa paste
1 Tbsp. (15 mL) mild paprika
2 c. à thé (10 mL) garlic powder
1/4 tasse (60 ml) olive oil
salt and pepper to taste
3 lb shell-on shrimps, washed (26/30)
dash of olive oil for cooking
1 french shallot, finely sliced
1/4 cup (60 mL) fresh cilantro, chopped (stems and leaves separated)
2 garlic cloves, finely chopped
1 1/3 cup (325 mL) chicken broth (or beer)
2 medium-sized Tomato, diced
2 limes, halved
8 bread rolls
Spicy Shrimp Bowl, with Bread Rolls and Grilled Lime
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 ml)harissa paste
-
1 Tbsp.
(15 mL)mild paprika
-
2 c. à thé
(10 mL)garlic powder
-
1/4 tasse
(60 ml)olive oil
-
salt and pepper to taste
-
3 lb
shell-on shrimps, washed (26/30)
-
dash of olive oil for cooking
-
1
french shallot, finely sliced
-
1/4 cup
(60 mL)fresh cilantro, chopped (stems and leaves separated)
-
2
garlic cloves, finely chopped
-
1 1/3 cup
(325 mL)chicken broth (or beer)
-
2
medium-sized Tomato, diced
-
2
limes, halved
-
8
bread rolls
Preparation
In a large bowl, combine 1 Tbsp. (15 mL) harissa paste with paprika, garlic powder and olive oil. Season.
Add shrimp and stir well until they are covered with marinade.
Marinate for at least 30 minutes.
In a large saucepan, heat up a dash of olive oil and cook the shallots, cilantro stems and garlic for 2 or 3 minutes on medium heat.
Add 1 Tbsp. (15 mL) of harissa paste, stir well, and continue cooking for 1 or 2 minutes.
Increase the heat to medium-high.
Deglaze with chicken broth.
Add tomatoes and simmer for 10 to 15 minutes at medium-low heat. Set aside.
On the barbecue or in a frying pan, grill shrimp on both sides.
Repeat with the lime halves.
Place shrimp in the sauce, season to taste, and serve in a bowl.
Garnish with cilantro leaves.
Serve with bread rolls and grilled lime halves.
Source :
Trois fois par jour
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