Monday, September 15, 2014

Harissa, Mint, Corn and Shrimp - A Moroccan Feast

Harissa Corn with Mint Recipe

Lately I've been hankering for some well spiced foods. I'm a fan of Thai and Indian, but I wanted to branch out a bit and try something new.

Enter Moroccan food!

I don't own a tajine, so this cut down my options a bit... but I have a bunch of fresh mint growing on my balcony and decided I could figure something out!

I did some research and whipped up two different types of spice for my meal. A sweet and sour shrimp dish, and a harissa and mint spiced corn on the cob dish. Served with a side of couscous, we were ready for a Moroccan feast!

Both dishes were incredibly easy to make and other than the Harissa, I had everything in my kitchen already. Can't complain about that!

Lets start with the Corn

Harissa and Mint Corn on the Cob (Serves 4)

Harissa is a hot, chili pepper spice mix that finds its home in foods in Northern Africa. It's a common ingredient in all sorts of dishes. This was my first time cooking with it, and I think I will be using it more often. It has a nice level of spice without burning off your taste buds, and I think would be especially nice with a whitefish meal. But on to the corn!
  • 3 tbsp harissa spice
  • 1 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1 tbsp lime juice
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 3 tbsp roughly chopped mint leaves
  • 4 ears corn, shucked (I also snapped mine in half)


1) Bring a large pot of water to boil on the stove. Once boiling, place corn in pot and cover, lowering heat to medium. let sit for approx. 8-10 minutes

2) While the corn is boiling, combine harissa, cumin, coriander, lime juice, garlic, oil and mint leaves in a small bowl and stir.

3) Remove corn from the pot and rinse. Place corn in large pan over med-high heat on stove, and spoon your harissa and mint mixture onto the corn.

 4) Cook Corn on the pan, coating in the spice mix, about 3-4 minutes. Remove from stove and serve immediately while still hot!

Easy Peasy Lemon Squeezy! Now lets talk shrimp

Sweet and Sour Moroccan Shrimp (serves 4)

  • 1 tbsp flour
  • 2 tsp paprika
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 1/2 tsp brown sugar
  • 1/2 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1/4 tsp cinnamon
  • 1/2 tsp cayenne pepper
  • 1/8 tsp black peper
  • 6-10 cardamom pods (optional)
  • 1 1/2 lb shrimp cooked
  • 2 tablespoons olive oil

1) Mix flour and spices together in a small bowl

2) Add the cooked shrimp (peeled) to the spice mixture and toss well

3) Heat the olive oil in a large pan over medium-high heat. Add the shrimp to the pan and fry until shrimp is hot and spices are well baked onto the sides of the shrimp (3-4 minutes). Remove from stove and serve while hot!