Harissa Shrimp with Black Rice is an easy and delicious combination of flavor, texture and color! The black Forbidden rice cooks in pineapple juice and coconut milk, offering a sweet contrast to the spicy Tunisian Harissa paste!
In January 2019, the National Restaurant Association identified North African Cuisine as an upcoming trend and chefs across the States began to develop one-of-a-kind recipes featuring spicy and mild Harissa and Berbere, Harissa’s West African pepper condiment cousin.
What is Harissa?
Harissa, pronounced “ha-ree’-sa” is a hot chili paste and is the most prominent condiment in North African cuisine. This red Tunisian condiment has a paste-like texture and consists of ground chili peppers, oil, garlic and seasonings such as coriander, cumin and caraway.
The recipe ingredients vary regionally, but most common chili peppers are Guajillo, Arbol, Chipotle and Ancho peppers. It’s naturally gluten and fat-free and I know you’ll love the mild or spicy Moroccan Red Pepper Sauce on fish, chicken, beef or as a dip with flatbread!
Where Can I Find it in the Store?
Grocers place this condiment in different areas of the store-it really depends upon where you shop. You may find Harissa chili paste on the International aisle, near the Indian foods and sauces, or perhaps in the condiment section. There are several different brands available, but the one I like is Mina Brand, made by Casablanca Foods.
It comes in a spicy and mild version; however, this recipe uses the mild Mina Harissa, but I have used the spicy before, too! If some people in your family can’t tolerate a lot of heat, use the mild. It’s just as flavorful as the spicy version.
How to Make Harissa Shrimp with Black Rice
This dish is quick and easy! You need one pound of shrimp, one 10 oz. jar of Harissa Pepper Sauce, one lime and a tablespoon of oil.
- Peel and devein the shrimp; place shrimp in large plastic storage bag
- In a medium bowl, add 10 oz. of Harissa sauce, the juice of one lime, a pinch of salt and 1 tablespoon of oil; combine well
- Pour sauce mixture over shrimp; massage until all shrimp are well coated
- Refrigerate for 30 minutes
- Preheat oven to 350ºF
- Pour shrimp and sauce into baking dish; place baking dish on middle rack of oven
- Bake uncovered 8-10 minutes till shrimp are pink
- Serve shrimp and sauce over Pineapple Forbidden Rice rice; garnish with cilantro or parsley
Cook’s Note:
Serve Harissa Shrimp and Black Rice over Pineapple Forbidden Rice which consists of: black rice, diced pineapple, pineapple juice and coconut milk. The recipe for the rice is included with the Harissa Shrimp recipe.
Craving More? Try Louisiana Seafood Gumbo or Louisiana Shrimp Creole Pasta
Harissa Shrimp with Pineapple Black Rice
Ingredients
Shrimp Ingredients
- 1 lb. fresh shrimp peeled and deveined
- 1 10 oz. jar mild Harissa Red Pepper Sauce
- 1 tablespoon oil
- 1 lime, juice
- pinch of salt
Pineapple Rice Ingredients
- 1 cup black rice
- 1 8 oz. can diced pineapple reserve the juice
- 1 10 oz. can unsweetened coconut milk
Instructions
- Peel and devein shrimp; place shrimp in plastic storage bag
- In a medium bowl, combine Harissa, oil, lime juice and salt; combine well
- Pour mixture over shrimp; massage until all shrimp are coated well
- Place in refrigerator for 30 min
- Make the rice:
- Strain the juice from the pineapple and set aside
- In a medium pan, add the reserved pineapple juice and 8 oz. (one cup) of coconut milk; bring to boil; add black rice
- Stir in black rice; after rice has boiled for 2 minutes, reduce heat to simmer (Note: the black rice turns purple; don't worry!)
- Cover and allow rice to simmer for 35 minutes
- After rice has cooked for 15 minutes; preheat oven to 350ºF
- Pour shrimp and Harissa mixture into an oven-proof baking dish; place dish on middle rack
- Cook shrimp 8 - 10 minutes; once shrimp are done, plate over black rice
- Garnish with diced pineapple, cilantro or parsley
Notes
Spicy Harissa Shrimp with Black Rice
Spicy Harissa Shrimp with Black Rice is an easy and delicious combination of flavor, texture and color! The black Forbidden rice cooks in pineapple juice and coconut milk, offering a sweet contrast to the spicy Tunisian Harissa paste! In January 2019, the National Restaurant Association identified North African Cuisine as an upcoming trend and chefs across the States began to develop one-of-a-kind recipes featuring spicy and mild Harissa and Berbere, Harissa's West African pepper condiment cousin.What is Harissa?
Harissa, pronounced "ha-ree'-sa" is a hot chili paste and is the most prominent condiment in North African cuisine. This red Tunisian condiment has a paste-like texture and consists of ground chili peppers, oil, garlic and seasonings such as coriander, cumin and caraway. The recipe ingredients vary regionally, but most common chili peppers are Guajillo, Arbol, Chipotle and Ancho peppers. It's naturally gluten and fat-free and I know you'll love the mild or spicy Moroccan Red Pepper Sauce on fish, chicken, beef or as a dip with flatbread!Where Can I Find Harissa in the Store?
Grocers place this condiment in different areas of the store-it really depends upon where you shop. You may find Harissa chili paste on the International aisle, near the Indian foods and sauces, or perhaps in the condiment section. There are several different brands available, but the one I like is Mina Brand, made by Casablanca Foods. It comes in a spicy and mild version; this recipe uses the mild Mina Harissa, but I have used the spicy before, too! If some people in your family can't tolerate a lot of heat, use the mild. It's just as flavorful as the spicy version.How to Make Harissa Shrimp
This dish is quick and easy! You need one pound of shrimp, one 10 oz. jar of Harissa Pepper Sauce and one lime!- Peel and devein the shrimp; place shrimp in large plastic storage bag
- In a medium bowl, add 10 oz. of Harissa sauce, the juice of one lime, a pinch of salt and 1 tablespoon of oil; combine well
- Pour sauce mixture over shrimp; massage until all shrimp are well coated
- Refrigerate for 30 minutes
- Preheat oven to 350ºF
- Pour shrimp and sauce into baking dish; place baking dish on middle rack of oven
- Cook 8-10 minutes till shrimp are pink
- Serve shrimp and sauce over Pineapple Forbidden Rice rice; garnish with cilantro or parsley
Cook's Note:
The Pineapple Forbidden Rice consists of: black rice, diced pineapple, pineapple juice and coconut milk.
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