COCONUT HARRISSA SHRIMP

Ingredients

20 – 25 large shrimp, peeled and deveined

Salt and black pepper

1 large onion, diced

5 – 7 medium tomatoes, diced

3 – 4 garlic cloves, minced

2 tbsp tomato paste

¼ cup harissa paste

1 tsp paprika

1 tsp all purpose seasoning

2 tbsp honey

1 bunch kale, stems removed and leaves chopped

1 tsp green seasoning

2 – 3 shadon beni leaves, chopped

1½  tbsp chopped fresh parsley

1 can coconut milk

2 – 3 tbsp oil

Directions

1. Season the shrimp with salt and black pepper. Set aside for just about half hour.
2. Heat 1 – 2 tbsp oil in a large saucepan over medium high heat. Add the shrimp and cook for 1 – 2 minutes per side, just until cooked. Remove from the pan and set aside.
3. Add the remaining oil to the pan and heat. Add the onions; cook until translucent, approx. 1 – 2 minutes.
4. Add the tomatoes and mix into the onions. Season with a little salt and black pepper. Add the garlic, green seasoning, paprika, all purpose seasoning, tomato paste and mix well. At this point the mixture may begin to stick: add a little water to loosen.
5. Add the kale, mixing into the seasoned tomatoes. When the kale begins to wilt, stir in the coconut milk. Add the harissa paste, mixing well. Cook for a few more minutes. Stir in the honey, shadon beni and parsley.
6. Add the cooked shrimp back to the sauce along with any extra liquid. Let heat through. Taste and adjust seasoning if necessary. Serve with jasmine rice.