Yewande Komolafe’s harissa shrimp with greens and feta is full of color, texture and tang, ready to brighten the dullest weeknight.
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Maroc - The New York Times - Dining & Wine - 13/Nov 16:00
The fresh dill in the glaze adds a lifting dose of green, while the maple syrup nods to November.
Yewande Komolafe’s harissa shrimp with greens and feta is full of color, texture and tang, ready to brighten the dullest weeknight.
Light, fresh, and meant to be savoured slowly.
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