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Moroccan-Style Harissa Shrimp
with cucumber crema
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Chef
Maija Barnes
Dive into this delicious bowl of couscous. Why? We'll tell you why. It's got tasty tender shrimp, a cooling crema, crunchy almonds, and is finished off with the zesty juice of lemon. Sounds perfect, right?
In Your Box (serves 2)
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8 oz. Fully Cooked Couscous
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8 oz. Shrimp
- 2 Persian Cucumbers
- 1 Lemon
- 2 oz. Red Harissa Sauce
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1 oz. Creme Fraiche
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¾ oz. Roasted Garlic & Herb Butter
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½ oz. Sliced Almonds
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½ oz. Crumbled Feta Cheese
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1 tsp. Buttermilk-Dill Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) MqgBndPn
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Calories630
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Carbohydrates54g
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Net Carbs48g
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Fat35g
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Protein27g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Box Grater
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, follow same instructions as shrimp in Steps 1 and 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instructions as above.
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1 Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Trim and grate one cucumber into a mixing bowl. Trim and halve second cucumber lengthwise, then cut into 1/2" half-moons.Coarsely crush almonds.Pat shrimp dry. In another mixing bowl, combine shrimp, harissa sauce (use less if spice-averse), and a pinch of salt. -
2 Cook the Couscous
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add couscous, buttermilk-dill seasoning, 1 Tbsp. water, 2 tsp. lemon juice, and butter to hot pan. Cover and cook until couscous is warmed through, 3-4 minutes.Uncover and stir in cheese, sliced cucumbers, and a pinch of salt until combined.Remove from burner.While couscous cooks, continue recipe. -
3 Cook the Shrimp
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. -
4 Make Crema and Finish Dish
Add crème fraîche and a pinch of salt to bowl with grated cucumber. Whisk or stir vigorously until combined.
Plate dish as pictured on front of card, topping couscous with shrimp and garnishing with crema and crushed almonds. Squeeze lemon wedges over to taste. Bon appétit!
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