Harissa “Café Au Lait” | Cruise Scoop

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