EFK Kitchen Ready
EFK Harissa Shrimp Scampi
A fast scampi variation that keeps the garlic, wine, lemon, and butter backbone but adds harissa for warm North African chile depth. It is bold without burying the shrimp and works with crusty bread, couscous, or a simple salad.
From the EFK recipe collection
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Yield
- 4–5 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Pat shrimp dry and season lightly with salt and pepper. Heat olive oil in a large skillet over medium-high.
- 2. Add shrimp in a single layer and sear about 1 minute per side; transfer to a plate before they are fully done.
- 3. Reduce heat to medium. Add garlic and cook 30 seconds. Stir in harissa for another 30 seconds to bloom the paste.
- 4. Add wine or stock and simmer 2–3 minutes, scraping up browned bits, until reduced by roughly half.
- 5. Lower the heat. Whisk in cold butter a little at a time. Add lemon zest and juice.
- 6. Return shrimp and any juices to the skillet and cook 1–2 minutes, until just opaque and firm. Fold in parsley and cilantro if using. Taste and adjust salt, lemon, or harissa. Serve immediately.
Equipment
de Buyer 12.5-inch carbon-steel skillet; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; whisk or wooden spoon; instant-read thermometer
Food safety & storage
Keep shrimp refrigerated until cooking. Cook shrimp to 145°F or until opaque and firm. Refrigerate leftovers within 2 hours and use within 1–2 days.
View this recipe on the original EFK website ↗