Harissa-Spiced Shrimp with Herbed Bulgur Salad

November 12, 2021

small bag of baby spinach 1 1/2 tsp harissa spice blend 10 oz shrimp small bunch fresh mint 1 oz scallions 1 lemon 4 oz quick-cooking bulgur 4 TBL dried apricots 1 TBL butter olive oil salt and pepper 1. Cook bulgur Coarsely chop apricots and transfer to a small saucepan. Add bulgur, 1¼ cups water, and ¼ teaspoon salt. Bring to a boil, then reduce to a simmer; cover and cook until bulgur is tender, 10–12 minutes. 2. Prep ingredients Meanwhile, squeeze 2 tablespoons lemon juice into a large bowl. Trim half of the scallions  then thinly slice. Pick and thinly slice mint leaves; discard stems. Rinse shrimp under cool water, then pat dry. Transfer shrimp to a medium bowl and toss with 1 teaspoon oil; season with salt and pepper. 3. Make lemon vinaigrette Whisk 2 tablespoons...

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Sheet Pan Shrimp Tacos

November 07, 2021

6 (6-inch) flour tortillas or jicama tortillas 4 TBL sour cream 2 tsp taco seasoning 16 oz shrimp 1 red onion 1 small pineapple 2 avocado ¼ oz fresh cilantro 1 lime 3 garlic cloves salt and pepper neutral oil 2. Prep veg & fruit Preheat broiler with the top rack 6 inches from the heat source. Coarsely chop onion. Chop pineapple into 1/2" chunks. Coarsely chop cilantro leaves and stems. Finely chop 2 large garlic cloves, keep one whole for guac. 3. Broil onion and pineapple On a rimmed baking sheet, toss onions and pineapple with 1 tablespoon oil; season with salt and pepper. Broil on top oven rack until tender, about 8-10 minutes (watch closely as broilers vary). 4. Season shrimp Rinse shrimp, then pat very dry. Transfer to a...

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