SPICY HARISSA BUTTER SHRIMP

Chances of setting off a fire alarm is low. 

*Recipe adapted from Alison Roman

Ingredients

Yield: 4-6 servings

2 tablespoons olive oil

4 garlic cloves, and/or 1 shallot, and/or 1 red onion, thinly sliced

1 lemon, half thinly sliced, half for squeezing

2–4 tablespoons of harissa paste or gochujang, depending on spice tolerance

1½–2 pounds of shrimp (shell-on or peeled, frozen or fresh)

2–4 tablespoons unsalted butter

1 baguette, served how you like

Directions

Step One
Heat olive oil in a large skillet over medium heat. Add the garlic (or onions or shallot) and cook, stir occasionally until the garlic begins to get golden, 2–3 minutes.

Add lemon slices and season the skillet with salt and pepper. Cook, stirring occasionally until the lemons start to turn to a nice golden brown on the edges, 3–4 minutes.

Step Two
Add harissa paste to the skillet and cook for a minute or two in the oil. You'll want to fry some of the spices in the harissa until it carmalizes, darkening a bit. 

Step Three
Add shrimp and a few tablespoons of butter (more is better here), season with salt and pepper. Cook the shrimp, tossing until the shrimp are nice and coated, until cooked through, 4–6 minutes.

Step Four
Remove from heat, squeeze the other half of lemon over the shrimp, and toss to combine. Serve the shrimp from the skillet over some rice. Use the bread to scope up extra sauce.

In the Rotation

A collection of adapted recipes that avoid setting off the smoke alarm in small apartments. From the curated list of the favorite meals that enter into the rotation of Will Scheideler and September McCarthy.

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