“Harissa Shrimp and Spicy Tomato Skillet”

Welcome to Meatless Mondays! Does your family love shrimp? Need a new way to prepare them like in a spicy tomato sauce which can be served as an appetizer or as a main dish? Well I love my shrimp fried yet we know too much fried is not good for us. So when I made Harissa Shrimp and Spicy Tomato Skillet I knew I had to share the recipe I adapted from an internet recipe. It’s scrumptious.

Harissa Shrimp and Spicy Tomato Skillet

This is no ordinary shrimp dish because it’s made in one pan. Second it’s seasoned with harissa spice mix and a spice mix not often used. harissa is not hard to find in store or online. Checkout Harissa Spice Mix at Savory Spice Shop or at The Spice House. What I used in this recipe is from Savory Spice Shop. Different brands can have a slight difference in taste but I have no doubt you’ll find one you love. These two brands are my favorites.

Harissa Shrimp and Spicy Tomato Skillet

So what’s so special about this shrimp dish? First, it’s how easy it is to make on any weeknight and you need dinner on the table in a flash or for something to introduce on your dinner menu. Everyone will enjoy the big tender shrimp and the savory tomato sauce. It is not to hot if you’re feeding the kiddos. I suggest cutting down on the the harissa a bit for them and add in more for the adults if too spicy.

Harissa Shrimp and Spicy Tomato Skillet

Sauteing the tomatoes until they pop makes for one delectable sauce with plenty of garlic and the tang of red wine vinegar. Once you prepare this recipe, you’ll find other uses for harissa like adding flavor to roasted vegetables and seasoning chicken. It’s delicious and a flavor like none you’ve ever tasted before. Have plenty of crusty bread or my favorite way served over creamy mascarpone polenta. I bet you’ll go for seconds. Enjoy!

Harissa Shrimp and Spicy Tomato Skillet

2 T. Olive oil

2 pints grape or cherry tomatoes

Half red onion, thinly sliced

3 large garlic cloves, minced

2 T. tomato paste

3 T. red wine vinegar

1/4 t. Kosher salt or to taste

1/2 t. granulated sugar

1 T. Harissa Spice mix

1 1/2 pounds uncooked shrimp (16/20), deveined and peeled

1/4 cup chopped fresh parsley plus more for garnish

Crusty bread, polenta, or pasta, for serving

Heat oil in a large skillet over medium-high heat. Add in red onion and tomatoes. Cook tomatoes until they begin to split and burst, stirring occasionally, about 10 minutes.

Using the back of a large spoon to pop tomatoes. Stir in garlic and sauté until fragrant and tomatoes start to release their juices, about 3 to 4 minutes.

Add in tomato paste, vinegar, salt, sugar, and harissa. Mix until well combined and mixture becomes saucy. Feel free to add in more harissa if you like more spice in your food. Be sure to add a little at a time.

Add in shrimp and parsley, sautéing until shrimp is cooked through, becoming opaque, about 5 minutes.

Serve with crusty bread, polenta, or pasta. Garnish with fresh parsley if desired.

Makes 4 to 6 servings.