Peel and devein shrimp; place shrimp in plastic storage bag
1 lb. fresh shrimp
In a medium bowl, combine Harissa, oil, lime juice and salt; combine well
10 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 aside
8 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 rice
8 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 pineapple
8 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
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!