Harissa and Beer Broiled Shrimp

Harissa is a popular ingredient, especially at the beginning of the year. It is commonly found in North African countries and is a paste made of various spices and red chilies. It is the main way North Africans have preserved chilies through the years. It isn’t difficult to make yourself and you can vary the recipe to determine heat level. You can also buy a premade jar. Harissa can be used as a dip, or in a variety of recipes.

Key Takeaways:

  • The bitterness of beer cut the flavorful element of the butter.
  • These kinds of shrimp are cooked shell-on the shrimp skin.
  • Leaving the shell on the shrimp keeps it away from overcooking.

“The resulting butter and beer sauce is begging to be mopped up with crusty bread. You won’t even need a plate for this one, just dig right into the piping hot skillet.”

Read more: https://www.seriouseats.com/recipes/2018/04/harissa-and-beer-broiled-shrimp.html

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