Charred pepper and tomato relish topped with quickly grilled shrimp, a coastal variation on Tunisia's classic smoky salad.
Tunisian Slata Mechouia with Grilled Shrimp is a real, traditional Tunisian dish. Charred pepper and tomato relish topped with quickly grilled shrimp, a coastal variation on Tunisia's classic smoky salad.\n\nThis variation builds on the classic méchouia tradition of charring vegetables over open flame, adapted along Tunisia's coast where fresh shrimp and other seafood are commonly added to the smoky pepper and tomato base.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Tunisian home cooking, not a generic stand-in for a search term.
Serves 4
Grill or broil the bell peppers, tomatoes and unpeeled garlic directly over flame until charred and blistered all over.
Steam the charred vegetables in a covered bowl for 10 minutes, then peel and remove pepper seeds.
Finely chop the peeled vegetables together, keeping some texture.
Toss the chopped mixture with 2 tablespoons olive oil, lemon juice and salt.
Toss the shrimp with remaining olive oil, cumin and cayenne, then grill or sear for about 2 minutes per side until just pink and cooked through.
Spread the charred vegetable relish on a plate, top with the grilled shrimp, and garnish with fresh parsley.
Char the vegetables thoroughly for the deep smoky flavor that defines this dish's base.
Don't overcook the shrimp — they need only a couple of minutes per side and turn rubbery quickly past done.
Chop the vegetable relish by hand or with a brief pulse for a chunky, rustic texture rather than a smooth puree.
Use grilled calamari instead of shrimp for a different seafood pairing.
Add a handful of capers to the vegetable relish for extra brininess.
Serve as a starter with warm bread for scooping.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
This variation builds on the classic méchouia tradition of charring vegetables over open flame, adapted along Tunisia's coast where fresh shrimp and other seafood are commonly added to the smoky pepper and tomato base.
Yes, just thaw completely and pat dry before grilling so they sear properly instead of steaming.
Yes, it keeps well refrigerated for a couple of days; grill the shrimp fresh just before serving.
It was likely overcooked — shrimp need only about 2 minutes per side over hot heat and turn tough quickly if left much longer.
Per serving (260g / 9.2 oz) · 4 servings total
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