Harissa Shrimp with Garlic Yogurt

Directions

Step 1: Defrost the Shrimp

1. 
   1.

   Using our quick defrost method - Empty package of shrimp in to a colander, rinse for 30 seconds or until all ice is melted off of shells. (If you planned ahead try our 24hr defrost method, see our defrost method blog for more methods).

2. 
   2.

   Peel the shrimp, pat dry with paper towel and set aside in mixing bowl.

3. 
   3.

   Combine Mangrove Black Tiger Shrimp in bowl with paprika, coconut sugar, salt and pepper. Toss with hands.

Step 2: Cooking Method

1. 
   4.

   Finely slice red onion and peppers and saute in olive oil with a healthy pinch of salt. Saute for 5 minutes until translucent.

2. 
   5.Add garlic, paprika and cumin and meld for 3 minutes.
3. 
   6.

   Add the tomato puree and harissa and cook for 1 more minute, then add the chickpeas and mix thoroughly. Add coconut sugar, lime juice and a pinch of zest, reduce to a simmer and cook for 5 minutes or until everything has melted and turned thick and jam like.

4. 
   7.On medium heat, Saute in cast iron for 5 minutes or until shrimp turn white.

Plate and Serve

1. 
   8.

   Add garlic yogurt to plate, spread out with back of spoon leaving a thick bed of yogurt as your base. Float the chickpea sauté over the yogurt.

2. 
   9.

   Using chop sticks or tongs, place shrimp atop.

3. 
   10.

   Finish with a zest of lime and a drizzle of olive oil.