moroccan shrimp w/ harissa vinaigrette
Source of Recipe
Miavita
List of Ingredients
SHRIMP
1 teaspoon fennel seeds
1 tablespoon ground cumin
1 teaspoon ground red pepper or hot paprika
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 1/2 pounds (750 g) large shrimp, unpeeled
4 cups (4 oz/120 g) mixed baby greens
1 lb (about 8 oz/240 g), trimmed and very thinly sliced
HARISSA VINAIGRETTE
1 large or 2 small jarred roasted red peppers
3 tablespoons water
1 tablespoon balsamic vinegar
1 tablespoon sweet paprika
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon sea salt
1 clove garlic, smashed
Recipe
1 Place fennel seeds in a spice or coffee grinder, and process until ground. Combine fennel seeds, cumin, ground red pepper or paprika, coriander and cinnamon in a medium bowl and mix well. Peel shrimp, leaving tails intact. Toss with spice mixture, coating well. Cover and refrigerate for 30 minutes.
2 To prepare the Harissa Vinaigrette: Process all vinaigrette ingredients in a blender until smooth. Cover and set aside until ready to serve.
3 Light an outdoor grill or preheat a broiler or stovetop grill pan. Thread the marinated shrimp onto skewers. Place the kebabs on grill rack or broiler pan coated with cooking spray; cook for 3 minutes on each side or until the shrimp are done.
4 Arrange greens and fennel on 4 dinner plates; drizzle with half of the Harissa Vinaigrette. Arrange the shrimp on plates and drizzle with the remaining vinaigrette.
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