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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 Tomato, 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

Rate this recipe
2 Votes
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
  • 1 Tbsp.
    (15 mL)
    mild paprika
  • 2 c. à thé
    (10 mL)
    garlic powder
  • 1/4 tasse
    (60 ml)
    olive oil
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    Flyer Deals  (2)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $3.99 ea.

    500 ml SELECTED VARIETIES


    SAVE $3.00
    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml



  • salt and pepper to taste
  • 3 lb
    shell-on shrimps, washed (26/30)
    You might like:

    Flyer Deals  (2)
    10 BONUS Reward Miles when you buy 2
    HIGHLINER CATCH OF THE DAY RAW SHRIMP SKEWERS

    HIGHLINER CATCH OF THE DAY RAW SHRIMP SKEWERS

    $6.99 ea.

    FROZEN 340 g

    10 AIR MILES® Bonus Miles when buying 2


    COOKED OR RAW SHRIMP

    COOKED OR RAW SHRIMP

    $19.99 ea. or /lb

    26/30 SIZE OR HERB & GARLIC RAW SHRIMP 908 g, 19.99 EA. OR JUMBO U-10 SCALLOPS 19.99/lb, 4.41/100 g FROZEN



  • dash of olive oil for cooking
    You might like:

    Flyer Deals  (2)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $3.99 ea.

    500 ml SELECTED VARIETIES


    SAVE $3.00
    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml


  • 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 Tomato, diced
    You might like:

    Flyer Deals  (2)
    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $1.29 /lb or ea.

    PRODUCT OF ONTARIO, 1.29/lb, 2.84/kg BROCCOLI CROWNS PRODUCT OF CANADA OR U.S.A., 1.29 EA. BABY CARROTS 340 g, PRODUCT OF ONTARIO, 1.29 EA.


    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF ONTARIO


  • 2
    limes, halved
  • 8
    bread rolls
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

Legal Notice

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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