Melissa Clark’s Spicy Roasted Shrimp with Eggplant and Mint · Faith Middleton's Food Schmooze
File this under: sheet-pan supper, the shrimp edition.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Microplane
- Paper towel
- Serving platter
- Plate
Ingredients
- 1/3 cup plus 1-1/2 tablespoons extra virgin olive oil (plus more as needed)
- 2 tablespoons harissa
- 1-1/2 teaspoons ground cumin
- 1-1/4 teaspoons kosher salt
- 1 large eggplant (1 pound) (cut into 1-1/2-inch chunks )
- 12 ounces extra-large shrimp ( shelled and deveined )
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon freshly ground black pepper
- lemon juice (for drizzling)
- Torn fresh mint leaves (for garnish)
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