HARISSA-SPICED SHRIMP

Directions

1. 1
   PREP Preheat oven to 400 degrees.
2. 2
   Cut cauliflower into bite-size pieces if necessary. Large dice red bell pepper* into pieces, about ¾ inch each. Roughly chop cabbage* and carrots if necessary. Trim and thinly slice scallion. Roughly chop pepitas.START CAULIFLOWER & BELL PEPPER
3. 3
   Place cauliflower and bell pepper in a large bowl.
4. 4
   Drizzle with 1½ tablespoons cooking oil. Season with ¼ teaspoon salt and a pinch of pepper. Stir to coat.
5. 5
   Spread cauliflower and bell pepper out in a single layer on a lightly oiled, foil-lined baking sheet. (Reserve bowl.) Roast 18-20 minutes, or until cauliflower is fork-tender, stirring halfway through. (You’ll finish the cauliflower and bell pepper in Step 5.)MAKE SLAW
6. 6
   Place cabbage and carrots, scallion, and pepitas in a medium bowl.
7. 7
   Drizzle with lemon-cumin dressing to taste. Toss to combine. Season with salt and pepper to taste.SEASON & COOK SHRIMP Rinse shrimp. Pat dry with paper towels.
8. 8
   Place in a second medium bowl. Season with harissa seasoning*, salt, and pepper.
9. 9
   Drizzle with 1 tablespoon cooking oil. Stir to coat.
10. 10
    Heat 1½ tablespoons cooking oil in a medium sauté pan over medium-high heat.
11. 11
    Add shrimp to hot pan. Cook 3-5 minutes, or until fully cooked, stirring occasionally.FINISH CAULIFLOWER & BELL PEPPER Return cauliflower and bell pepper to bowl used for seasoning.
12. 12
    Drizzle with chermoula sauce to taste. Stir to coat. Season with salt and pepper to taste.PLATE YOUR DISH Divide harissa-spiced shrimp between plates. Pile roasted cauliflower and bell pepper next to shrimp.
13. 13
    Serve cabbage and carrot slaw on the side.
14. 14
    Sprinkle currants over slaw. Enjoy!