Harissa “Café Au Lait”

BY CHEF KELLY ENGLISH

INGREDIENTS

1 qt of shrimp stock
2 ea pasilla chiles, seeded and stemmed
1 lime, juice and zest of
1 tbsp whole cumin
1 tbsp whole coriander
1 can coconut milk
1 bay leaf
3 toes garlic
2 lb amber or yellow jack
16 each gulf shrimp
4 each ripe tomatoes
2 tbsp ground cumin
1 bunch cilantro
2 each jalapeno
1 bunch basil
½ cup sherry vinegar
2 cups olive oil
Salt
Black pepper
Salt and sugar to taste

GUIDE / INSTRUCTIONS

For the Harissa “Café Au Lait”

Simmer all ingredients in a pot and blend in a blender, pass through a chinois. Serve in a coffee press with fresh coriander and cumin. Pour over grilled amberjack (seasoned with salt and cumin), shrimp sautéed in creole spices, a peeled tomato salad marinated in sherry, and topped with a fresh salad of cilantro and jalapeno.

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