Recipes
Harissa and Beer Broiled Shrimp
Serves 4
| Prep Time: 5 mins
| Cook Time: 20 mins
| Total Time: 25 mins
You may need: Harissa
Discover The Recipe
We take pleasure in crafting recipes that are bursting with global flavor and perfect for any night, even busy weeknights. Our chefs created a Harissa Beer Boiled Shrimp recipe flavorful enough for game day or easy to make for a night of entertaining. Plump, juicy shrimp tossed in a spicy, rich beer butter sauce then quickly broiled. Harissa is a red chili paste that originated in North Africa and is made from hot peppers, garlic, warm spices, olive oil and fresh citrus. When it comes to flavor, harissa can be described as smoky, tangy and mildly spicy. This highly addictive and versatile condiment can be used in a variety of dishes from soups and stews to marinades and sauces to impart real North African flavor.
Our recipe for Harissa Beer Boiled Shrimp uses our curated Harissa spice blend that has a mild heat level with tons of umami. With ingredients like fiery guajillo and ancho chili, warm cumin and invigorating spearmint, our unique blend provides you with all of the splendor that you will get from a traditional harissa paste. Alternatively, you can mix equal parts of our Harissa blend with oil and lemon juice to make a quick paste to use a marinade or drizzling sauce on anything you like.
Ingredients
1 pound large shrimp (16/20 size; shell on or removed is fine)
1/2 tsp Kosher salt
6 oz beer (we used an IPA, but any beer will do)
2 cloves garlic, diced
1/2 cup butter, room temperature, cut into 1-inch pieces
1.5 Tbsp Piquant Post Harissa
Sliced crusty bread or couscous to serve
Notes
We used peeled and deveined shrimp. You can also do this with unpeeled shrimp for even more flavor.
The bitter and hoppy flavors of beer cut the richness of the butter and complement the shrimp's natural sweetness.
Preheating a sheet tray or cast iron allows the shrimp to cook from the top and the bottom.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
Position oven rack 6-8 inches under the broiler. Turn on broiler and place a large cast iron skillet under the broiler to preheat (or a baking sheet with foil lining). In a medium bowl, season the shrimp with salt. Set aside.
In a small saucepan, heat the beer and garlic over Med-High heat. Bring to a simmer and reduce until liquid is about 3 tablespoons in volume, or about 5 mins. Watch closely so the beer does not boil over. Once reduced, add butter, one tablespoon at a time, while constantly stirring. Remove from heat and stir in Piquant Post Harissa spice.
Pour the spiced butter beer sauce over the shrimp in the bowl and toss to combine. Carefully remove the preheated cast iron or baking sheet from the oven. Pour the shrimp mixture and arrange shrimp in one layer.
Place the skillet or tray back under the broiler. Broil until shrimp are cooked through, about 4 minutes. Serve immediately with fresh crusty bread or couscous.
Alternatives & Substitutions
Harissa is extremely versatile and can be used anywhere you desire a bold heat and delicious flavor. Mix with oil into a paste for spreading or marinating.
Try our Harissa Spice blend as a dry rub on chicken, lamb, pork, or steak before grilling or roasting.
Our easy weeknight, one sheet pan Lemon harissa chicken recipe will make the whole family happy.
Also, try our Moroccan Lentil Carrot Soup recipe. Spice it up with a pinch of harissa! Or try our Citrus Mint Salad with Harissa.
Try this vegetarian version of Harira, Chickpea and Lentil soup. We also love our vegetarian recipe for Harissa Chickpea Burgers.
Here's a few more quick and easy ideas to use the harissa: add harissa to mayo for a spicy sandwich spread; cook your rice in harissa for a glorious spice in your rice; add it to marinara sauce for a new take on pasta; sprinkle it on popcorn instead of salt and butter for a spicy crunch; garnish the rim of your homemade bloody mary to serve the hippest brunch in town.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Harissa and Beer Broiled Shrimp
Ingredients
1 pound large shrimp (16/20 size; shell on or removed is fine)
1/2 tsp Kosher salt
6 oz beer (we used an IPA, but any beer will do)
2 cloves garlic, diced
1/2 cup butter, room temperature, cut into 1-inch pieces
1.5 Tbsp Piquant Post Harissa
Sliced crusty bread or couscous to serve
Instructions
Position oven rack 6-8 inches under the broiler. Turn on broiler and place a large cast iron skillet under the broiler to preheat (or a baking sheet with foil lining). In a medium bowl, season the shrimp with salt. Set aside.
In a small saucepan, heat the beer and garlic over Med-High heat. Bring to a simmer and reduce until liquid is about 3 tablespoons in volume, or about 5 mins. Watch closely so the beer does not boil over. Once reduced, add butter, one tablespoon at a time, while constantly stirring. Remove from heat and stir in Piquant Post Harissa spice.
Pour the spiced butter beer sauce over the shrimp in the bowl and toss to combine. Carefully remove the preheated cast iron or baking sheet from the oven. Pour the shrimp mixture and arrange shrimp in one layer.
Place the skillet or tray back under the broiler. Broil until shrimp are cooked through, about 4 minutes. Serve immediately with fresh crusty bread or couscous.
Notes
We used peeled and deveined shrimp. You can also do this with unpeeled shrimp for even more flavor.
The bitter and hoppy flavors of beer cut the richness of the butter and complement the shrimp's natural sweetness.
Preheating a sheet tray or cast iron allows the shrimp to cook from the top and the bottom.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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