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Moroccan Shrimp and Harissa Grits

  • Author: Michelle Burns
  • Yield: 2 servings (540 g/serving) 1x




  • 1 Tbs olive oil
  • 2 cloves garlic, minced
  • 1/4 cup cherry tomatoes, cut in half
  • 1/3 cup peas
  • 1/2 pound shrimp, peeled and deveined
  • kosher salt and freshly ground black pepper to taste
  • juice 1/2 lemon
  • chermoula sauce (see links to recipes)

Harissa Grits

  • 2 cups water
  • 1/2 cup grits
  • 1/4 cup heavy cream
  • 1 1/2 Tbs butter
  • 1 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1.5 tsp Harissa sauce (see link below) or jarred--modify to your taste





  • Heat the olive oil in a skillet over medium-high heat.
  • Toss in the garlic, cherry tomatoes, peas, and shrimp
  • Sauté the shrimp for about 5-6 minutes, or until the shrimp turn pink and are cooked through.
  • Season with salt and pepper.
  • Turn off the heat and squeeze the lemon over the shrimp.

Harissa Grits

  • Heat the water in a sauce pan over high heat until it begins to boil.
  • Whisk in the grits, then turn the heat to medium
  • Allow the grits to cook for about 15 minutes or until tender, stirring frequently.
  • Once the grits are tender, stir in all the remaining ingredients.
  • Adjust the seasoning as needed.



Linkto: Harissa Sauce

Linkto: Chermoula Sauce v.1

Linkto: Chermoula Sauce v.2


  • Serving Size: 540 g
  • Calories: 377
  • Fat: 24.6 g
  • Carbohydrates: 16.29 g
  • Protein: 25.34 g
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