Certainly! Here's a recipe for a flavorful Shrimp and Harissa Chili Stew with Roasted Salmon:
Ingredients: For the Shrimp and Harissa Chili Stew: – 1 tablespoon olive oil – 1 onion, diced – 3 cloves garlic, minced – 2 teaspoons harissa paste – 1 can (14 ounces) diced tomatoe – 1 cup vegetable broth – 1 teaspoon ground cumin
– 1 teaspoon ground coriander – 1/2 teaspoon smoked paprika – Salt and pepper to taste – 1 pound large shrimp, peeled and deveined – 1 can (14 ounces) chickpeas, drained and rinsed – Fresh cilantro, chopped, for garnish – Lemon wedges, for serving
For the Roasted Salmon: – 4 salmon fillet – 2 tablespoons olive oil – Salt and pepper to taste – Lemon wedges, for serving
Instructions: Chili Stew with Shrimp and Harissa: Heat olive oil in a big pot on medium. Cook diced onion for 5 minutes to soften. Add harissa paste and minced garlic to the saucepan. Continue cooking for 1-2 minutes until aromatic.
Add diced tomatoes, vegetable broth, cumin, coriander, smoked paprika, salt, and pepper. Simmer the mixture. Peeled and deveined shrimp and drained, rinsed chickpeas should be added to the pot once simmering. Cook shrimp for 5-7 minutes until pink and done.
Try the stew and season as needed. Reduce the liquid by simmering for a few more minutes to thicken the stew. Sprinkle chopped cilantro over shrimp and harissa chili stew. Heat and serve with lemon wedges. Prepare Roasted Salmon by preheating the oven to 400°F (200°C). For easy cleanup, line a baking sheet with parchment or aluminum foil.
To serve, serve the shrimp and harissa chili stew with baked salmon fillets. Add more chopped cilantro and lemon wedges to squeeze over the fish. Enjoy this tasty meal! For more heat, modify the stew by adding more or less harissa paste to your desire. Add bell peppers, zucchini, or spinach to modify the stew. Serve stew and salmon with couscous, rice, or crusty bread for a complete supper.
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