• Day 8 – 12 Days of Recipes: Caesar Salad with Harissa Prawns

December 15, 2016

Monsoon Coast Tunisian Harissa - Our featured gift idea in Day 8 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

Caesar Salad with Harissa Prawns ft. Monsoon Coast Tunisian Harissa | Day 8 | 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

 

Day 8: Caesar Salad with Harissa Prawns

Recipe Type: 12 Days of Recipes (and Gift Ideas)
Serves: Serves 4
*Harissa, the flaming condiment of North Africa, is usually served as a paste, although in Tunisia, it is cooked right into the couscous. After making basic Harissa, there is no end to it’s uses. Add some to roasted and mashed sweet peppers or eggplant (+lemon)! Or go simple and stir into whole yogurt or sour cream with chopped mint to crate a spicy dip. Perfect for your holiday spread. Pick some up and hide it to your favourite foodie’s stocking!
Ingredients
  • For the Salad
  • 1 large head romaine lettuce, washed and torn
  • ½ c. Extra Virgin Olive Oil
  • 1 clove garlic halved
  • 1 tbsp anchovy paste
  • 1 tbsp mayonnaise
  • Juice from ½ fresh lemon
  • Fresh grated Parmigiano-Reggiano
  • Fresh cracked pepper
  • 4 slices baguette
  • 2 tbsp butter mixed with a bit of garlic, basil, oregano, salt & pepper
  • For the Shrimp:
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 3 cloves garlic, crushed
  • 24 – 30 medium raw prawns, peeled
  • 1 tsp Monsoon Coast Tunisian Harissa
  • 2 tbsp vodka
Instructions
  1. Butter baguette, cut into ½ inch cubes and cook in a frying pan until golden brown. Pour 2 tsp olive oil into bottom of a large wooden bowl. Rub bowl with the garlic. Mince the garlic and add to bowl. Add anchovy paste. Mash the garlic and anchovy paste together. Add mayonnaise and mix to combine. Whisk in most of the lemon juice. Whisk in the olive oil. Add 2 tbsp grated parmesan and a few grinds of black pepper. Taste and adjust with lemon juice or oil as required.
  2. Heat the oil and butter in a frying pan. Add the garlic and sauté for 10 seconds. Add the shrimp, sprinkle with Tunisian Harissa. Turn shrimp after a minute or two. Add vodka and ignite. Shake pan until flames are extinguished. Cook another minute until shrimp are done. Remove half the dressing from the bowl. Add lettuce and toss to coat. Add more dressing as required. Add more parmesan and croutons. Add shrimp to each plate before serving.