Harissa Shrimp With Greens and Feta
Recipe by Yewande Komolafe | Total time: 40 minutes For any ingredient lucky enough to float its way, harissa offers so much beyond the bright red tint it lends. A fruity concentrate of puréed peppers, garlic, spices and oil, this jammy paste deepens in flavor once it’s kissed by the heat of a broiler. This sheet pan shrimp dish, complete with roasted greens and topped with fresh avocado, feta, onion and cilantro, can be a quick lunch or light dinner. The shrimp is marinated briefly here, but if you have time, you can cover and refrigerate the shrimp for up to 24 hours. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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