Harissa Basil Shrimp
WHAT UP blog world!
After several weeks on the road, I’m back on the grid. Slightly sleepy, but back.
I’ve been travelling like a crazy man, meeting wonderful folks, and taking photographs at restaurants and for clients in New York, Boston, Philadelphia, and Toronto. Absolutely amazing trip, but always fantastic to be home. In my own bed. And in my own kitchen. And in my own bed. Wait…did I mention my own bed? K, cool.
I, along with my wonderful videographer(s) Mark & Adams, spent the last week in Greater Philadelphia doing a little work, and seeing a little of the wonderful Philly sights. It was my first time to the City of Brotherly Love, and I seriously loved every second. Well, except missing our flights and spending the day in the airport, only to find out that we were staying an extra day in the city….but other than that small hiccup, great times all around.
The food, people, and vibe in Philly is killer. I’m shocked honestly that I haven’t spent more time here in the past, but I’ll mos def be going back. The people – SO NICE. Our week was quite jammed with work, but we did get an afternoon/evening to explore. Check some photos below.
Reading Terminal Market – a must. Amazing food vendors/butchers/fish & cheese mongers. Super cool spot.
Federal Donuts – Fried Chicken & Donuts. No further explanation required.
The Philadelphia Museum of Art – Rocky Steps. Run up the stairs. Sing ‘Eye Of The Tiger’. Take a photo with the statue. Just do it.
This grilled shrimp is not for the faint of heart…spicy, spicy, and a little more spicy. But it’s crazy delicious, and if served with lemons and marinara for some sweet cooling action, it’s bound to be a hit.
Harissa Grilled Shrimp
2lbs Tiger (Jumbo) shrimp, shells left on
2 tablespoons harissa (see recipe below)
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 cup fresh basil, finely diced
1/4 teaspoon sea salt
Place your shrimp in a large freezer bag, leaving the shells on. In a small bowl, mix together your oil, harissa, salt, and lemon juice, and pour over the shrimp. Give the bag a good shake, getting all of the shrimp coated, and place in the fridge for at least an hour (or overnight).
Heat a seasoned grill over medium high. (*you can season the grill with oil, just use grape seed oil or another oil that stands up to high heat cooking).
When the grill is hot, grill your shrimp for 2 – 3 minutes per side, until cooked through and slightly charred.
Remove from grill, top with basil, and serve immediately.
For added deliciousness, serve with grilled lemons & marinara sauce.
1 large red bell pepper
4 ounces dried chillies
3 sun-dried tomatoes
2 garlic cloves, peeled
1 teaspoon sea salt
3/4 teaspoon ground coriander
1/2 teaspoon ground caraway
1/2 teaspoon ground cumin
Preheat your oven to 350 degrees. Pop you red pepper on a baking tray and roast for 1 hr, turning every 15 minutes, until nice and charred. Set aside to chill. When cooled enough to handle, remove the skin & seeds.
Place your dried chillies & sundered tomatoes in a bowl and cover with bowling water. Let sit for 30 minutes. Drain & remove seeds and stems from the chillies.
Place the chillies, tomatoes, red pepper, spices, garlic, salt, and 1 tablespoon of olive oil in a blender, and pulse until combined. If too thick, add a little water to thin. Place in an airtight container, and cover with 1/4 inch of olive oil. Store in the fridge.