Grilled Shrimp Meze Bowl + Harissa

Serves 6 | Prep Time: 20-25 minutes | Cook Time: 30 minutes

Meze is a selection of small dishes around the Balkans and North Africa. This dish honors that spirit all in one bowl. Harissa is a Tunisian spiced hot chili sauce used a lot in North African cuisine. I think it should be used in our everyday meals it’s so delicious.

Ingredients

For the harissa

1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoons caraway seeds
2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
1 garlic clove, micro planned
Pinch of salt to taste
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice

For the quinoa salad

1 pound peeled and deveined shrimp (preferably wild)
1 tablespoon lemon juice
2 medium zucchini, cut into 1-inch pieces
2 medium red bell peppers, seed and cut into 1-inch pieces
5 tablespoons extra virgin olive oil, divided
Kosher salt
1 red onion, cut into 1/2-inch wedges
2 teaspoons vinegar (like cider, red wine or balsamic)
4 cups cooked quinoa, cooled
1/3 cup harissa**
1/2 cup sun-dried tomatoes (use 2 cups of fresh cherry tomatoes in the summer time)
1/2 cup freshly chopped parsley
1/4 cup toasted and chopped almonds
3 ounces goat milk feta, drained and crumbled
Mix pitted olives, roughly chopped
Hummus (store bought or homemade)
To serve: store bought naan or pita (optional)

Chef Tips

The dish looks relatively long to tackle, but it comes together faster than you think. Take it piece by piece and have your ‘mise en plas’ ready to go before you assemble the dish.

Preparation

Step 1 (for the harissa)

Preheat a skillet over medium heat. Add the cumin coriander, and caraway seeds; toast, shaking the pan continuously, until fragrant. Let cool. Transfer to a spice grinder and grind until fine. Place spices in a bowl; add paprika, cayenne pepper, turmeric, garlic, salt, olive oil and lemon juice. Stir until smooth. If you make a bigger batch store it in a sealed jar in the fridge for up to two months without the lemon juice. Otherwise can be leaved room temperature.

Step 2

Add a tablespoon of the harissa paste to the shrimp in a bowl season with lemon juice, salt and stir to coat. Allow to marinate while you prepare the salad

Step 3 (for the quinoa salad)

Preheat oven to 425F. Line a baking tray with parchment. Toss zucchini and peppers with a drizzle of olive oil. Season with salt and pepper and place on the tray in a single layer. Roast for 20-25 minutes until brown; stirring half way through. Remove from the oven and cool.

Step 3

Warm remaining olive oil in a skillet over medium heat. Add red onions and sauté for 5 minutes. Add in the vinegar over the onions and place in the oven and cook for 12-15 minutes longer until caramelized. Remove and set aside to cool.

Step 4

Preheat heat a grill pan (or a cast iron pan) over medium heat. Add enough olive oil to coat the pan. Cook each shrimp on each side about 1-2 minutes. Keep warm.

Step 5

Add quinoa to a large bowl and fluff with a fork. Add vegetables, harissa, sun-dried tomatoes, and parsley; toss gently to combine. Top with a spoonful of hummus and shrimp. Garnish with almonds, feta and olives.