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Spicy Shrimp Bowl, with Bread Rolls and Grilled Lime 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.
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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 tomatoes, diced 2 limes, halved 8 bread rolls
Spicy Shrimp Bowl, with Bread Rolls and Grilled Lime

Spicy Shrimp Bowl, with Bread Rolls and Grilled Lime

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4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 ml)
    harissa paste
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  • 1 Tbsp.
    (15 mL)
    mild paprika
  • 2 c. à thé
    (10 mL)
    garlic powder
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  • 1/4 tasse
    (60 ml)
    olive oil

  • salt and pepper to taste
  • 3 lb
    shell-on shrimps, washed (26/30)
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  • 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
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  • 1 1/3 cup
    (325 mL)
    chicken broth (or beer)
  • 2
    medium-sized tomatoes, diced
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  • 2
    limes, halved
  • 8
    bread rolls
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Imprimer ma sélection

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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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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