Grilled Harissa Marinated Shrimp & Fiery Hibiscus Kiss Cocktail from Spice & Tea Exchange

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Fiery Hibiscus Kiss Cocktail

Add a little FIRE to your next event! Enjoy sweet hibiscus tea combined with a kiss of cinnamon whisky. Our critics agree, this is one fine cocktail to serve at the ball!


From The Spice & Tea Exchange®

¼ cup TSTE® Cinnamon Sugar

¼ cup TSTE® Ginger Sugar

1 cup TSTE® Hibiscus Flower (extra for optional garnish)

1 stick TSTE® Cinnamon Stick - Korintje

From the Grocer

14 cups filtered water

750 ml btl cinnamon whisky (we used Fireball)

Sparkling mineral water (to taste)


ADD TSTE® Cinnamon Sugar, TSTE® Ginger Sugar, and filtered water to a one gallon pitcher (we used TSTE® Tea Pitcher - Gallon w.Filter).

STIR until sugar is dissolved.

PLACE TSTE® Hibiscus Flower and TSTE® Cinnamon Stick - Korintje into the infuser and chill overnight or up to one week (hibiscus tea becomes sweeter with time)!

FILL glasses with ice (see serving suggestion below to make hibiscus ice cubes).

POUR hibiscus tea over ice, filling glasses about ¾ of the way. Add cinnamon whiskey to taste and a splash of sparkling mineral water.

Serving Suggestion:

ADD TSTE® Hibiscus Flower to decorative ice cube trays. Fill to the top with water and freeze. Serve drinks with hibiscus ice cubes in medium-sized beverage glasses.

Yield: 1 pitcher

Total Time: 24 hrs

Prep: 24 hrs

Cook: 0 mins

Grilled Harissa Marinated Shrimp

With only seven ingredients and taking under 10 minutes, this shrimp recipe is both easy to make and to fall in love with! Shrimp are marinated and grilled covered in the fiery African Harissa Seasoning and zesty notes of lemon for a deliciously seasoned HOT shrimp skewer.


From The Spice & Tea Exchange®

1 tsp Italian Herb Spice Blend

1 TBS Lemon Sugar

2 TBS Harissa Seasoning

From the Grocer

Juice from 1 lemon

¼ cup canola or vegetable oil + more to brush on grill plate

2 lbs fresh shrimp, peeled and deveined

4-6 wood skewers if using


PREHEAT charcoal/gas grill or grill pan to medium heat.

STIR together lemon juice, Italian Herb Spice Blend, Lemon Sugar, and Harissa Seasoning, in a large bowl to form a paste.

WHISK oil into paste until well combined.

ADD shrimp to mixture, and toss lightly to coat shrimp. Place in refrigerator until ready to grill.

CAREFULLY wipe grill or grill pan lightly with extra oil using a silicone whisk. Place shrimp on skewers if using.

PLACE shrimp on grill and cook turning once, until lightly charred, cooked through, and opaque, about 3-4 mins.

REMOVE from grill and serve.

Yield: 4-6 servings

Total Time: 9 mins

Prep: 5 mins

Cook: 4 mins

Roasted Turmeric Cauliflower

Enjoy fresh-roasted cauliflower, with the flavor & color of Turmeric, as a tasty side dish! A touch of heat provided by Harissa Seasoning adds a delightful kick of flavor.


From The Spice & Tea Exchange®

¼ cup Organic Extra Virgin Olive Oil

1½ TBS Turmeric

½ tsp Harissa Seasoning

3 Bay Leaves

Cyprus White Sea Salt (optional topping)

From the Grocer

½ cup water

1 TBS lemon juice

1 head cauliflower, cut into florets

1 onion, sliced into wedges

1 pt grape tomatoes

19 oz can white beans, rinsed and drained

¼ cup flat leaf parsley, chopped

¼ cup Parmesan cheese (optional)


PREHEAT oven to 350?F.

MIX water, lemon juice, Organic Extra Virgin Olive Oil, Turmeric, Harissa Seasoning, and Bay Leaves.

ADD cauliflower, onion, and tomatoes to a large bowl. Pour oil mixture over top. Toss. Add contents to a large sheet pan. Bake for an hr.

MIX in white beans and parsley. Sprinkle with Parmesan cheese and Cyprus White Sea Salt.

Yield: 6-8 servings

Total Time: 1 hr 10 mins

Prep: 10 mins

Cook: 1 hr