Harissa Shrimp And Summer Vegetable Sauté

Ingredients

• •¼ teaspoon cayenne pepper
• •1 teaspoon smoked paprika
• •1 teaspoon chili powder
• •½ teaspoon garlic powder
• •½ teaspoon ground coriander
• •½ teaspoon ground cumin
• •1 tablespoon olive oil
• •1 pound medium shrimp, peeled and deveined
• •2 tablespoons canola oil, divided
• •1 whole lemon, 1/2 cut into wafer-thin slices and 1/2 juiced
• •2 whole zucchini, thinly sliced on the diagonal and halved
• •1 whole fennel bulb, thinly sliced, plus 1 tablespoon fronds
• •1 cup wax beans
• •1 cup green beans
• •1 cup snap peas, sliced in half on the diagonal
• •½ cup fresh or frozen peas
• •2 cups pea shoots
• •4 cups cooked rice

Cooking Instructions

1. 1.

   To make harissa, combine cayenne, paprika, chili powder, garlic powder, coriander, cumin, and olive oil in a medium bowl. Add shrimp and toss to coat.

   5 min

2. 2.

   Heat 1/2 tablespoon canola oil in a wok or large cast- iron skillet over medium heat. Add lemon slices; cook until golden. Remove slices and set aside.

   5 min

3. 3.

   Add remaining canola oil to skillet and increase heat to high. Add shrimp and cook 2 minutes. Add sliced fennel, wax beans, green beans, snap peas, and peas and cook 1 minute. Add pea shoots; cook until just wilted. Stir in lemon slices and juice. Serve over rice; garnish with fennel fronds.

   8 min