Summary

Let’s start by explaining that this recipe is called Harissa Shrimp, but I renamed it Caribbean Pan Roasted Shrimp instead because I completely left out the Harissa spice. It’s just too hot for Gail, so instead, I added a little Mrs. Dash Caribbean Citrus Seasoning Blend instead. I thought the citrus and nutmeg flavors of the spice would go nicely with the shrimp and veggies and I was right. Give that a shot if you don’t like hot and spicy food.

Timing

Taste-test the veggies after cooking for the amount of time that the recipe suggests. You may need to leave them in the oven for a few minutes longer to make sure they are nice and tender.

Prep and Cleanup

Prep and cleanup couldn’t get much easier or quicker.

Flavor

The flavor was excellent. Keep in mind that I completely changed the seasoning from Harissa to Caribbean Citrus, so I can’t really say how the original recipe would have tasted. But my guess is that if you like HOT, you’ll like the Harissa shrimp. If not, then the spice version I used ended up being perfect.

I actually thought this might also be good with everything all wrapped in a tortilla. I might try that sometime.

Martha…you are on a roll here. I just might be a convert. We’ll see after I cook the last meal kit of this week’s box. Two down, one to go. So far, you’re making us pretty happy.