Certainly! A delicious Shrimp and Harissa Chili Stew with Roasted Salmon: Ingredients for Shrimp and Harissa Chili Stew: 1 Tbsp olive oil 1 diced onion 3 minced garlic cloves 2 tsp harissa
1 14-ounce can chopped tomatoes Combine 1 cup veggie broth and 1 tsp ground cumin. 1-tsp ground coriander 1/2 tsp smoked paprika Salt and pepper to taste 1 pound peeled, deveined big shrimp
Drain and rinse 1 can (14 ounces) chickpeas Garnish with chopped fresh cilantro Lemon wedges, for serving For Roasted Salmon: 4 salmon fillets Two 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. Pat salmon fillets dry with paper towels. Spread olive oil on salmon fillets and season with salt and pepper.
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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