Harissa Shrimp Scampi
- Level: Easy
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 285
- Total Fat
- 16
- Saturated Fat
- 6
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 21
- Cholesterol
- 164
- Sodium
- 470
- Total: 25 min
- Active: 25 min
Ingredients
3 tablespoons extra-virgin olive oil
6 cloves garlic, minced
1 Fresno chile, seeded and sliced into thin rounds
1 pound large shrimp, shells removed, tails on and butterflied
Kosher salt and freshly ground black pepper
2 to 3 tablespoons mild or spicy harissa
1/2 cup dry white wine
3 tablespoons unsalted butter
1/3 cup chopped fresh cilantro, plus more for garnish
1/3 cup chopped fresh parsley, plus more for garnish
2 lemons, supreme (peels cut away and segments cut free from the pith)
Grilled crusty bread, for serving
Directions
- In a large skillet, add the olive oil and place over medium-high heat. Add the garlic and Fresno chile and sauté until fragrant, about 1 minute. Add the shrimp and shake the skillet to prevent the shrimp from sticking and to let them brown evenly. Sprinkle with salt and pepper. Cook for 1 to 2 minutes.
- Add the harissa, 3/4 teaspoon salt and plenty of black pepper. Deglaze with the wine and allow to cook out over medium heat, 1 to 2 minutes. Continue cooking another minute or so until the shrimp is opaque and cooked through. Let the wine reduce by half, another minute or so.
- Stir in the butter and swirl to melt into the skillet to emulsify the sauce. Stir in the cilantro, parsley and lemon segments. Serve with grilled crusty bread. Garnish with more fresh herbs.