* This post is sponsored by Mina. Thank you for supporting brands that I love and make this possible.
Shrimp and grits gets a remix! I remember the first time trying Harissa and thinking about how much zip and flavor it contained. If you are not familiar with this fiery condiment, it is chili pepper paste made with chili peppers, garlic, olive oil and spices.
When I first tried Mina Harissa I loved the freshness of the product! It packs a punch and has the right amount of heat. So why not add it in one of my favorite things to cook, grits!
This recipe for shrimp and grits not the shrimp and grits you know. Inspired by Moroccan and Tunisian cooking, I used Mina Harissa and also made the flavorful chermoula relish. If you are looking for bold and delicious flavors. I always wanted to make chermoula and I’m so glad I did..it paired wonderfully with the shrimp, fresh peas and roasted cherry tomatoes.
For Chermoula think bright parsley, cilantro and fresh mint leaves, with earthy cumin, preserved lemons and smoked paprika.
Shrimp & Harissa Grits w/ Chermoula
- 1 1/2 cup grits
- 6 cups of water
- 1/2 cup harissa
- 2 oz heavy whipping cream
- 1 1/2 teaspoon kosher salt
- 2 tablespoons butter
- 3 tablespoons chives, minced
- 1 pint cherry tomatoes
- extra virgin olive oil
- 1 pound shrimp
- 3 cloves garlic, minced
- juice of 1 lemon
- 1 cup peas
- 1 cup cilantro
- 1/2 cup parsley
- a handful of mint leaves
- 4 garlic cloves
- 3 tablespoons of preserved lemon, rough chopped
- 1/3 cup cup lemon juice
- 2 teaspoons cumin, ground
- 1 tablespoon paprika
- a pinch of cayenne
- 1/2 cup olive oil
- kosher salt to taste
In a blender or food processor, add the cilantro, parsley, mint, garlic, preserved lemon, lemon juice, cumin, paprika, and cayenne. Pulse until all ingredients are finely chopped, making sure to stop and scrap down the sides. With the motor running, slowly add in the olive oil. Season with salt and place aside.
Shrimp & Grits
In a pot add the grits and water and cook for 30-45 minutes until grits are tender (you may need to add a little water along the way). Once grits are tender, add in the Harissa, heavy cream, butter, chives and salt.
While the grits cook, preheat oven to 400°degrees. Toss cherry tomatoes in a little olive oil and salt. Roast until blistered, 10-15 minutes.
In a heavy-bottom skillet heat olive oil and when hot add the shrimp. Sear shrimp on one side for 3-4 minutes over high heat, turn heat down and flip shrimp. Add the garlic, lemon juice, 3 tablespoons of chermoula, and cook for 5 minutes. Add peas and tomatoes and heat through.
Spoon some of the grits in a bowl and top with the shrimp chermoula mixture. Garnish with more chives and butter if you please!