In this recipe by benbmims, shrimp saganaki is spiced with harissa and topped with crisp chunks of halloumi. 🌶️🦐🍅🌶️🦐🍅
Sunrise Organic Farm in Lompoc brings heirloom cherry tomatoes and other produce to L.A.'s great farmers markets. Get its flowering herbs and make a one-pot pasta dinner.
Making the dish this way — with large shrimp sticking out of a spicy sauce — reminds me of another favorite shrimp-in-a-skillet dish, New Orleans-style barbecued shrimp, so I serve my not-quitewith a crusty baguette, perfect for tearing off chunks and sweeping through the sauce. Twist off the heads and tail shells, dip the shrimp back in the sauce, and follow it with a shooter of crispy halloumi. Tear more bread and repeat, repeat, repeat.
Harissa-spiced tomato sauce suffuses sweet shrimp in this take on classic Greek shrimp saganaki, topped with crisp bits of halloumi. Prop styling by Nidia Cueva.This dish’s success relies on the quality of the shrimp, so splurge on the best you can find, ideally fresh, whole ones, but thawed frozen tails are fine too. Season the sauce sparingly with salt, as the shrimp and halloumi bring their own salinity to the dish.
Stir in the tomatoes and garlic, reduce the heat to medium, and cover the skillet. Cook until the tomatoes are lightly broken down and saucy, about 5 minutes. Remove the pan from the heat and stir in the honey. Season lightly with salt and pepper. Tuck all the shrimp into the sauce, spacing them evenly throughout the pan, then lightly shake the pan to settle the shrimp under a blanket of sauce. Scatter the halloumi on top, then place the pan under the broiler. Cook until the halloumi is darkly caramelized on top and the shrimp are cooked through, about 5 minutes.
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