Spicy Harissa Shrimp Over Creamy Polenta

Difficulty: Easy | Makes: 3 Servings

The ultimate recipe to transition into the spring season! Discover the bold and delicious flavors in this easy-to-make recipe from The Bold Appetite.


For the Harissa Shrimp

  • 1 pound shrimp, de-shelled and de-veined

  • 3 tablespoons harissa, separated

  • 5 tablespoons butter

  • 1 tablespoon Roland® Olive Oil

  • 8 garlic cloves, minced

  • 1 shallot, minced

  • 1 cup chicken broth

  • 1/4 cup cilantro, minced

  • 2 tablespoons fresh mint roughly chopped

For the Creamy Polenta


  1. Prep the shrimp by peeling and deveining. If starting with frozen make sure they are fully defrosted before cooking. Pat dry

  2. Once cleaned and dry, season with a generous pinch of salt, 1 teaspoon of olive oil, and 1 tablespoon of harissa. Toss to coat and place on the side

  3. In a large pan over medium-low heat, melt the butter and add 1 tablespoon of olive oil. Once melted and hot, add the garlic and shallot, and cook for 1-2 minutes until soft and fragrant, but not brown

  4. Add in the harissa and cook for an additional minute

  5. Add in the shrimp. Cook time will vary on size. Medium-large shrimp approx. 2 minutes on each side where as jumbo shrimp will be closer to 3-4. You are looking to par cook them. Do not overcook

  6. Add in the chicken broth and cilantro. Simmer for 2-3 minutes, until the sauce thickens slightly. If the shrimp released a lot of moisture you can remove the shrimp and continue to reduce the sauce

  7. Finish the shrimp with the chopped mint

In This Recipe

Olive Oil

#70626 | 16.9 FL.OZ.