Another ultimate entertaining dish to add to your summer rotation! @APleasantLittleKitchen developed this Grilled Harissa Shrimp Flatbread to pair with a crisp Verdejo white from the Rueda region in Northern Spain. Affordable and with so many varieties, Ribera del Duero and Rueda wines are a great choice for entertaining this summer.
Find other recipes that pair with Ribera del Duero and Rueda wines here!
- 1/4 teaspoon kosher salt, plus more for taste
- 1 (10-ounce) jar harissa
- 11/2 pounds shrimp, peeled and deveined
- Premade flatbread
- Extra virgin olive oil
- 1/4 teaspoon smoked paprika
- Crumbled goat cheese
- Cilantro, chopped
- Dill, chopped
- Mint, chopped
- Parsley, chopped
Heat the grill to 350 degrees.
In a large bowl combine 5 ounces of harissa (half of the harissa) with the shrimp and salt. Stir well to combine. Set aside for 30 minutes. After the shrimp has marinated for 30 minutes, remove from the marinade and place onto grilling skewers.
Combine the remaining 5 ounces of harissa and paprika, stir well. Take a small handful of each of the herbs and place into a bowl. Stir well to combine.
Evenly drizzle a thin layer of olive oil over the flatbread. Place the flatbread onto the grill and cook until the bread is heated thru and grill marks are visible. Remove the flatbread and place onto a cutting board.
Grill the shrimp, 3 minutes per side, for a total of 6 minutes. Remove the shrimp from the skewers.
Add a thin layer of the harissa- smoked paprika mixture onto the grilled flatbread. Top with the shrimp and the goat cheese. Place the flatbread back onto the gill and warm until the cheese is slightly melted.
Remove the flatbread and place onto a large cutting board and top with the herb mixture. Slice the flatbread and serve warm. Salt to taste.