Harissa shrimp broiled over a tray of greens

Name: Harissa shrimp broiled over a tray of greens
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; ¼ cup harissa paste; 4 cloves garlic, grated; 2 tsp ground cumin; 5 tbsp olive oil (divided); 2 limes (divided); salt and black pepper; 1 bunch chard or kale, leaves and stems cut into 1-inch pieces (about 8 oz); 1 avocado, sliced; ½ cup red onion, chopped; ½ cup feta, crumbled; ½ cup fresh cilantro, chopped; couscous or rice, for serving (optional)

The greens go in first with half a cup of water, and the shrimp only arrive once the broiler takes over.

At a Glance

Time

40 min

Serves

Story

The half cup of water poured into the tray is what makes the greens work. The stems are the tough part and the leaves the delicate one, and in a dry oven the leaves turn to crisps long before the stems give. The water steams the whole lot soft for ten minutes and has mostly gone by the time the broiler comes on, which is when you want the edges to catch.

Ingredients

1 lb large shrimppeeled and deveined
¼ cup harissa paste
4 cloves garlicgrated
2 tsp ground cumin
5 tbsp olive oildivided
2 limesdivided
salt and black pepper
1 bunch chard or kaleleaves and stems cut into 1-inch pieces (about 8 oz)
1 avocadosliced
½ cup red onionchopped
½ cup fetacrumbled
½ cup fresh cilantrochopped
couscous or ricefor serving (optional)

Method

Shrimp go from perfect to rubber in about a minute, which is why they sit out the roasting entirely and only meet the broiler. That short blast is also what the harissa wants. Its edges catch and blacken on the shrimp while the insides stay tender.

Move a rack to about 3 inches from the top of the oven and heat it to 400°F.
In a medium bowl, toss the shrimp with the harissa, garlic, cumin and 1 tbsp oil. Zest and juice one lime straight into the bowl and cut the other into wedges for the table. Season lightly with salt and pepper, toss, and leave for 10 minutes. Given the time, cover and chill it for up to 30 minutes. Much longer and the lime starts to turn the shrimp mealy.
Pile the greens onto a large rimmed baking sheet, drizzle with 2 tbsp oil, season lightly and toss with your hands until everything glistens. Spread it out and pour ½ cup water into the tray.
Roast on the top rack for about 10 minutes, turning the tray once and stirring the greens halfway through. They are ready when wilted, the stems soft with a little crunch left. Push them to one side and switch the oven to broil.
Lay the shrimp in a single layer on the empty side and drizzle the shrimp and greens with the last 2 tbsp oil.
Broil on the top rack for 8 to 10 minutes, turning the tray once, until the shrimp are just cooked and browned at the edges and the greens have caught in spots. Watch it. A broiler takes no prisoners.
Toss the shrimp and greens together and top with the avocado, onion, feta and cilantro. Serve straight away, over couscous or rice if you like, with the lime wedges alongside.