Name: Crispy and Spicy Harissa Potatoes with Yogurt
Ingredients: 1 + ½ lbs. baby Yukon Gold potatoes; 1 Tbsp kosher salt; 2 Tbsp harissa; 3 Tbsp olive oil; 1 Tbsp honey; 2 garlic cloves (minced); 2 Tbsp finely chopped red onion; 5 Tbsp finely chopped pistachios; 3 Tbsp chopped flat-leaf parsley; 1 Tbsp chopped oregano; 1 + ¼ cups yogurt

Sesame Shrimp Puffs

Print Recipe

Thank you Brit + Co for the recipe!

Ingredients

2 packets ready-rolled puff pastry
8 oz. raw shrimp (peeled and cleaned)
4 scallions (roughly chopped)
2 eggs
1 large garlic clove (peeled)
1 Tbsp oyster sauce
1 Tbsp toasted sesame oil
1 Tbsp honey
Toasted sesame seeds (to sprinkle)
Chopped chives

Sweet-Chili Sauce:

6 oz. sugar
⅓ cup white wine vinegar
2 Tbsp fish sauce
2 Tbsp cornstarch diluted in 2 Tbsp cold water
1 large red chili (finely chopped)
1 large garlic clove (peeled and grated)
1 small piece fresh ginger (peeled and grated)
1 Tbsp dried chili flakes

Instructions

Put the shrimp, scallions, one egg, garlic, oyster sauce, sesame oil, and honey in a food processor or blender. Pulse it a few times until it forms a chunky paste. Cover and chill it in the fridge for an hour before using.
Preheat the oven to 400°F. Take the puff pastry out of the fridge and let it stand for 10 minutes. Cut each pack into 6 squares, making 12 in total. Place a scant tablespoon of filling onto each square, moisten the edges with a little water, then fold and brush with the other beaten egg. Sprinkle the square with sesame seeds.
Bake for 13-15 minutes until the puffs are golden.
Put all of the ingredients for the sauce in a small saucepan and stir to combine. Bring to a boil, then reduce it to a simmer. Cook for 5 minutes, or until the sauce is slightly reduced. Cool, then transfer it to a clean jar or dipping bowl to serve.

Find it online: https://shesafullonmonet.com/christmas-dinner-sides/

Sesame Shrimp Puffs

Ingredients

2 packets ready-rolled puff pastry

8 oz. raw shrimp (peeled and cleaned)

4 scallions (roughly chopped)

2 eggs

1 large garlic clove (peeled)

1 Tbsp oyster sauce

1 Tbsp toasted sesame oil

1 Tbsp honey

Toasted sesame seeds (to sprinkle)

Chopped chives

Sweet-Chili Sauce:

6 oz. sugar

⅓ cup white wine vinegar

2 Tbsp fish sauce

2 Tbsp cornstarch diluted in 2 Tbsp cold water

1 large red chili (finely chopped)

1 large garlic clove (peeled and grated)

1 small piece fresh ginger (peeled and grated)

1 Tbsp dried chili flakes

Instructions

Put the shrimp, scallions, one egg, garlic, oyster sauce, sesame oil, and honey in a food processor or blender. Pulse it a few times until it forms a chunky paste. Cover and chill it in the fridge for an hour before using.

Bake for 13-15 minutes until the puffs are golden.

Put all of the ingredients for the sauce in a small saucepan and stir to combine. Bring to a boil, then reduce it to a simmer. Cook for 5 minutes, or until the sauce is slightly reduced. Cool, then transfer it to a clean jar or dipping bowl to serve.