Seared Shrimp with Harissa-Tahini Sauce
Beautifully seared and crusted shrimp are drizzled with a creamy, rich (and of course, dairy free), and mildly spicy sauce. A good crust on the shrimp not only provides great textural contrast, it deepens the flavor of the shrimp. To ensure a great crust, choose a pan that heats evenly, get the oil to the point where it shimmers but doesn’t smoke, and add the shrimp without overcrowding the pan.
Note: This may also be made in advance and served cold as an appetizer with the sauce as a dip.
- Yield:
4 Servings
Ingredients
3 tablespoons tahini
5 tablespoons olive oil, divided
3 tablespoons mayonnaise
3 tablespoons water
4 teaspoons harissa paste
1 tablespoon fresh lemon juice
1 teaspoon grated fresh lemon zest
1 small garlic clove, minced
3/4 teaspoon salt, divided
1 1/2 pounds peeled colossal shrimp, 13-15 per pound
1/4 teaspoon ground black pepper
Directions
1. Combine the tahini, 3 tablespoons of the olive oil, mayonnaise, water, harissa, juice, zest, garlic, and 1/4 teaspoon of the salt in a medium bowl. Whisk until smooth.
2. Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium heat until it shimmers but does not smoke. Toss the shrimp with the remaining 1/2 teaspoon salt and pepper in a bowl. Add 1/2 of the shrimp to the skillet and cook until browned and cooked through, 2 minutes per side. Transfer to a plate and repeat with the remaining 1 tablespoon oil and shrimp. Serve drizzled with the sauce.