Harissa Shrimp And Summer Vegetable SautéJohnny Miller
A smoky spice blend gives this quick, modern stir-fry a fantastic kick.
Recipe information
Yield
serves 4
Ingredients
1/4 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon olive oil
1 pound medium shrimp, peeled and deveined
2 tablespoons canola oil, divided
1 lemon, 1/2 cut into wafer-thin slices and 1/2 juiced
2 zucchini, thinly sliced on the diagonal and halved
1 fennel bulb, thinly sliced, plus 1 tablespoon fronds
1 cup wax beans
1 cup green beans
1 cup snap peas, sliced in half on the diagonal
1/2 cup fresh or frozen peas
A few handfuls of pea shoots
4 cups cooked rice
Preparation
Step 1
To make harissa, combine cayenne, paprika, chili powder, garlic powder, coriander, cumin, and olive oil in a medium bowl. Add shrimp and toss to coat.
Step 2
Heat 1/2 tablespoon canola oil in a wok or large cast- iron skillet over medium heat. Add lemon slices; cook until golden. Remove slices and set aside.
Step 3
Add remaining canola oil to skillet and increase heat to high. Add shrimp and cook 2 minutes. Add sliced fennel, wax beans, green beans, snap peas, and peas and cook 1 minute. Add pea shoots; cook until just wilted. Stir in lemon slices and juice. Serve over rice; garnish with fennel fronds.
