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Quick Broiled Shrimp With Harissa and Beer Recipe

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Quick Broiled Shrimp With Harissa and Beer is a fast, bold seafood dinner featuring juicy shell-on shrimp coated in a buttery harissa sauce with garlic and beer. Broiling gives the shrimp beautifully browned edges while keeping them tender and flavorful. Serve with crusty bread for soaking up the spicy sauce.

Ingredients

  • 1 pound 16/20 shrimp, shell-on and deveined
  • 1½ teaspoons kosher salt
  • ½ bottle (6 ounces) beer
  • 2 cloves garlic, thinly sliced
  • ½ cup (4 ounces) unsalted butter, room temperature and cut into 1-inch pieces
  • ¼ cup (2 ounces) fresh chile harissa
  • ¼ cup (2 ounces) dried chile harissa
  • Bread, for serving
  • More beer, for serving, optional

Instructions

  1. Position an oven rack about 5–6 inches below the broiler and preheat the broiler to high.
  2. Arrange the shell-on shrimp in a single layer in a large broiler-safe skillet or baking dish. Season evenly with the kosher salt.
  3. Pour the beer around the shrimp and scatter the sliced garlic over the top.
  4. Dot the shrimp evenly with the softened butter, then spoon the fresh and dried harissa over the shrimp.
  5. Broil for 4–6 minutes, watching closely, until the shrimp are opaque, cooked through, and lightly browned. The exact time will depend on the size of the shrimp and the strength of your broiler.
  6. Carefully remove the pan from the oven and spoon the hot buttery harissa sauce over the shrimp.
  7. Serve immediately with crusty bread for dipping into the sauce.

Notes

  • Shell-on shrimp add extra flavor to the sauce, but peeled shrimp can be used if preferred.
  • Do not overcook the shrimp. They should be opaque and just cooked through, with a firm but tender texture.
  • Harissa can vary significantly in heat, so adjust the amount according to your spice preference.
  • Use a broiler-safe skillet or baking dish and keep a close eye on the shrimp while broiling.
  • For an alcohol-free version, substitute nonalcoholic beer or seafood/chicken broth for the beer.
  • Serve with crusty bread, rice, couscous, or roasted vegetables.
  • Leftovers can be refrigerated for up to 2 days and gently reheated, although the shrimp are best served immediately.

Find it online: https://ayoubrecipe.com/quick-broiled-shrimp-with-harissa-and-beer-recipe/