Harissa Shrimp with Pineapple Black Rice
Gulf shrimp coated with mild Harissa sauce served over a sweet and fluffy black rice infused with coconut milk and pineapple.
Servings: 4 servings
Calories: 591kcal
Ingredients
Shrimp Ingredients
- 1 lb. fresh shrimp peeled and deveined
- 10 ounces Harissa Red Pepper Sauce , mild or spicy
- 1 tablespoon oil , for marinade
- 1 lime juice
- pinch of salt
Pineapple Rice Ingredients
- 1 cup black rice
- 8 ounces diced pineapple , reserve the juice
- 10 ounces unsweetened coconut milk
Instructions
- Peel and devein shrimp; place shrimp in plastic storage bag1 lb. fresh shrimp
- In a medium bowl, combine Harissa, oil, lime juice and salt; combine well10 ounces Harissa Red Pepper Sauce, 1 lime , pinch of salt, 1 tablespoon oil
- Pour mixture over shrimp; massage until all shrimp are coated well
- Place in refrigerator for 10 min
- Make the rice:
- Strain the juice from the pineapple and set aside8 ounces diced pineapple
- In a medium pan, add the reserved pineapple juice and 8 oz. (one cup) of coconut milk; bring to boil; add black rice8 ounces diced pineapple, 10 ounces unsweetened coconut milk, 1 cup black rice
- Stir in black rice; boil for 2 minutes, reduce heat to simmer (Note: it turns purple; don't worry!)
- Cover and allow to simmer for 30 minutes
- After the rice has cooked for about 15 minutes, preheat oven to 350ºF
- Pour shrimp and Harissa mixture into an oven-proof baking dish; place dish on middle rack
- Bake shrimp 8 - 10 minutes, flipping once until they are pink
- Plate rice, top with shrimp and garnish with diced pineapple8 ounces diced pineapple
Notes
Where to find Harissa in the grocery store
- 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.
- Black rice when cooked in coconut milk turns purple; do not freak out; this is normal
- Don't have black rice? No problem! Use white or brown, basmati or jasmine!
Nutrition
Serving: 1cup | Calories: 591kcal | Carbohydrates: 64g | Protein: 31g | Fat: 24g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 1844mg | Potassium: 730mg | Fiber: 9g | Sugar: 19g | Vitamin A: 519IU | Vitamin C: 28mg | Calcium: 215mg | Iron: 5mg