"Grilled Shrimp with Couscous Salad Recipe"
Source: Quick from Scratch - Fish,
Courtesy of: Cooking.com
Serves 4 ---
A colorful salad of couscous, tomatoes, and watercress makes a
tasty bed for skewers of grilled shrimp. If you can't get beautiful
summer tomatoes, it's better to leave the tomatoes out. Substitute
roasted red bell peppers, if you like.
Shrimp is often best with a full-bodied white wine, but with all
the watercress in this salad you'll want some acidity as well. Try
a sémillon from Washington State or a sauvignon blanc from
1/4 cup olive oil
1/2 teaspoon dried tarragon
1 clove garlic, halved
2 pounds large shrimp, shelled
2 cups canned low-sodium chicken broth or homemade stock
1 teaspoon salt
1 1/3 cups couscous
2 1/2 cups watercress, tough stems removed (from a 5-ounce bunch)
2 scallions including green tops, chopped
2 tablespoons lemon juice
1/2 pound tomatoes, diced
1/2 teaspoon fresh-ground black pepper
Lemon wedges, for serving
| RECIPE METHOD
Light the grill or heat the broiler. In a small saucepan, combine
the oil, tarragon, and garlic. Cook over moderately low heat until
the garlic just starts to brown, about 3 minutes. Remove from the
heat, let the oil cool slightly, and then discard the garlic. Thread
the shrimp onto metal or wooden skewers and brush with 1 1/2 tablespoons
of the tarragon oil.
In a medium saucepan, bring the broth to a boil with 3/4 teaspoon
of the salt. Stir in the couscous. Cover, remove from the heat,
and let sit for 5 minutes. In a large glass or stainless-steel bowl,
toss the couscous with the watercress, scallions, lemon juice, tomatoes,
and the remaining tarragon oil, 1/4 teaspoon salt, and the pepper.
Meanwhile, grill or broil the shrimp, turning once, until just
done, about 5 minutes. Serve the shrimp skewers on top of the couscous
salad with lemon wedges on the side.
Wooden skewers are handy for grilling. Just be sure to soak them
in water for at least ten minutes before using, or they could burn.
Recipe reprinted by permission of Food and Wine. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 623 Fat: 18g Carbohydrates: 54g
Cholesterol: 345mg Sodium: 1029mg Protein: 58g
Fiber: 5g % Cal. from Fat: 26% % Cal. from Carbs: 35%
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