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Harissa Shrimp And Summer Vegetable Sauté

Name: Harissa Shrimp And Summer Vegetable Sauté
Cuisine: moroccan
Ingredients: 1/4 teaspoon cayenne pepper; 1 teaspoon smoked paprika; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1 tablespoon olive oil; 1 pound medium shrimp, peeled and deveined; 2 tablespoons canola oil, divided; 1 lemon, 1/2 cut into wafer-thin slices and 1/2 juiced; 2 zucchini, thinly sliced on the diagonal and halved; 1 fennel bulb, thinly sliced, plus 1 tablespoon fronds; 1 cup wax beans; 1 cup green beans; 1 cup snap peas, sliced in half on the diagonal; 1/2 cup fresh or frozen peas; A few handfuls of pea shoots; 4 cups cooked rice

A small grocery run gets this on the table.

Ingredients

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directions

1.
To make harissa, combine cayenne, paprika, chili powder, garlic powder, coriander, cumin, and olive oil in a medium bowl. Add shrimp and toss to coat.
2.
Heat 1/2 tablespoon canola oil in a wok or large cast- iron skillet over medium heat. Add lemon slices; cook until golden. Remove slices and set aside.
3.
Add remaining canola oil to skillet and increase heat to high. Add shrimp and cook 2 minutes. Add sliced fennel, wax beans, green beans, snap peas, and peas and cook 1 minute. Add pea shoots; cook until just wilted. Stir in lemon slices and juice. Serve over rice; garnish with fennel fronds.

Recipes sourced from Epicurious.com.

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