Harissa Cauliflower and Tomato Bisque with Pan-fried Shrimp
Author: noctekana@gmail.com
Serves: serves 4
Ingredients
1 medium head cauliflower
3 Tbsp harissa powder, divided
2 Tbsp olive oil, divided
2 cloves garlic, roughly chopped
⅓ cup chopped red onion
⅓ cup chopped red pepper
3 medium tomatoes, chopped
2½ tsp salt
¼ cup hulled hemp seeds
2 cups milk
1 serrano pepper
½ pound frozen shrimp (20 medium shrimp)
juice & zest of lime, to finish
Instructions
Preheat the oven to 450 degrees.
Separate the cauliflower into florets and place on an aluminum foil-lined baking sheet. Drizzle with 2 tsp olive oil and sprinkle with 1 Tbsp harissa powder. Roast for 40 minutes, tossing halfway through.
Place shrimp in a large bowl and fill with cool water. Add a few good pinches of salt. Let the shrimp thaw while you prepare the tomato mixture.
Heat 2 tsp olive oil in a large saucepan over medium heat. Add garlic, cook for 2 minutes, and add red onion and pepper. Cook for 7-8 minutes, until onion is translucent. Add tomatoes, hemp seeds, 1 Tbsp harissa, and 1 tsp salt. Cook for 10 minutes, until tomatoes are soft. Remove from heat.
Drain and rinse the shrimp well, then peel and dry thoroughly. Using a sharp knife, butterfly the shrimp by cutting a slit (about half the depth of the shrimp) along the back of the shrimp. Remove the vein if necessary. Toss with 2 tsp olive oil and 1 Tbsp harissa powder. Let sit.
When the cauliflower is done (turning golden brown with some dark bits), add to blender with tomato mixture, milk, serrano pepper, and 1½ tsp salt. Blend until smooth. Pour into the saucepan and simmer, covered, while you fry the shrimp.
Heat a large skillet over high heat. When hot, add the shrimp and spread them out in a single layer. Fry for 1 minute, not moving them, to get some nice charring. Fry for another minute, turning them, until cooked through.
Pour soup into bowls and top with shrimp. Add lime zest and a good squeeze of lime juice.
Recipe by Veggie Ninjas at https://www.veggieninjas.com/harissa-cauliflower-and-tomato-bisque-with-pan-fried-shrimp/