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Fish, Maghreb and Middle East

Shrimp mhamsa

Shrimp mhamsa is a Tunisian dish made of pearl semolina simmered in a tomato sauce spiced with garlic, cumin and harissa, then topped with shrimp. It serves 4, takes 40 minutes, rates as easy, and costs about €4.20 per person. The key to success is dry toasting the semolina before cooking, which gives it a nutty flavor and keeps it from sticking.

A Tunisian mhamsa, little toasted pearls of semolina swelling in a tomato sauce with shrimp, garlic and harissa, this warms you right up.

Shrimp mhamsa
Total time
40 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Mhamsa refers to those small pearls of semolina, sometimes sold as ptitim, that swell up in a well spiced tomato sauce. Here they cook right in the broth flavored with garlic, cumin and harissa, soaking up all that flavor as they puff. The shrimp added at the end bring a briny note that balances the heat of the sauce without ever overcooking.

This is a weeknight dish that breaks away from rice or pasta, ready in 40 minutes and approachable even for beginner cooks. Kids generally love the little semolina pearls, and you can serve the harissa on the side for more sensitive palates. It also works well for guests who like a bit of adventure on their plate without spending the whole evening in the kitchen.

The ingredients

4 people

Pantry

  • Pearl semolina, mhamsa or ptitimoften in the pantry 320 g
  • Crushed tomatoesoften in the pantry 400 g
  • Tomato pasteoften in the pantry 2 tbsp
  • Harissaoften in the pantry 1 tbsp
  • Ground cuminoften in the pantry 1 tsp
  • Paprikaoften in the pantry 1 tsp
  • Fish brothoften in the pantry 50 cl
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch

Fish counter

  • Raw peeled shrimp 500 g

Fruits and vegetables

  • Garlic 4 cloves
  • Flat leaf parsley 1 bunch
  • Lemon 1

Allergens Gluten, Shellfish

The step by step recipe

  1. Toast the semolina in a dry skillet, stirring, until it turns golden, then set aside. 5 min

    Watch it closely, it goes from golden to burnt in a few seconds.

  2. Heat the oil and sauté the chopped garlic with the cumin and paprika, then stir in the tomato paste and harissa.

    Dissolve the tomato paste fully in the oil before adding anything else, it loses its acidity that way.

  3. Add the crushed tomatoes and the hot broth, and let it simmer. 10 min

    Taste the broth before salting, some are already quite salty.

  4. Pour the semolina into the sauce, cover, and let it swell over low heat. 10 min

    Stir once or twice so it doesn't stick to the bottom of the pot.

  5. Add the shrimp at the end, cook a few more minutes, and serve with parsley and lemon.

    Shrimp cook in three minutes, add them only at the very end so they stay tender.

Our tips to get it right

  • Peel the shrimp yourself if you have time, letting the shells steep in the hot broth for a few minutes before straining adds more depth of flavor.
  • Don't overcook the semolina once it's in the sauce, it keeps swelling off the heat thanks to residual warmth.
  • Prep all your ingredients before you start, the cooking moves fast once the semolina is toasted and there's no downtime to chop garlic or measure spices.

The variations

  • Swap the shrimp for chunks of firm white fish like cod, added at the same point near the end of cooking.
  • For a vegetarian version, skip the shrimp and fish broth, use vegetable broth instead, and add cooked chickpeas for texture.
  • For kids or sensitive palates, cut the harissa in half and serve the rest on the side so everyone can adjust to taste.

What to serve it with

  • A cucumber and mint salad
  • Tunisian bread or a baguette
  • Mint tea

Storage

Shrimp mhamsa keeps for 2 days in the fridge in a sealed container. It doesn't freeze well since the shrimp turn rubbery. Reheat it gently in a pan with a splash of water or broth to loosen the semolina.

Questions about this dish

Can you use regular couscous instead of pearl semolina?

No, the texture wouldn't be the same. Mhamsa or ptitim are larger pearls that stay chewy, while regular couscous would give a finer, softer result.

Should shrimp be thawed before cooking?

Yes, thaw them completely and pat them dry with paper towels before adding them to the sauce. Shrimp that are still icy release too much water and dilute the dish.

Can you make the tomato sauce ahead of time?

Yes, the sauce is easy to make the day before and keeps well in the fridge. Just reheat it, stir in the semolina, and add the shrimp at the very end on the day you serve it.

Why toast the semolina before cooking it?

Dry toasting develops a nutty flavor and tightens the grains, which keeps them from clumping together once they cook in the sauce.

How long does it take to make a shrimp mhamsa?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a shrimp mhamsa?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shrimp mhamsa cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, shellfish. Always check the labels of the products you buy.

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