Monday, August 25, 2014

Grilled Chile-Lime Shrimp with Israeli Couscous, Mango, and Zucchini

The perfect end of summer dish! Marinated grilled shrimp is tossed with Israeli couscous and grilled mango and zucchini. Only one pot needed and done in just minutes thanks to your grill!

This dish was by far my favorite meal of the past couple of months. The char on the zucchini and mango, the flavor burst in each shrimp, and my favorite carb - Israeli couscous - came together in one easy summer meal that tasted restaurant quality... and was beautiful to boot!

Ignore all the pumpkin posts rolling out in August - grab some fresh summer produce and savor the season before it ends! :)

Grilled Chile-Lime Shrimp with Israeli Couscous, Mango, and Zucchini
For the shrimp:
1.5 pounds medium shrimp, peeled and deveined with tails on
1 teaspoon grated lime zest
1/4 cup fresh lime juice
3 tablespoons olive oil
2 tablespoons low sodium soy sauce
1 jalapeno, seeded and minced
2 tablespoons chopped cilantro leaves
1 tablespoon minced garlic
1 tablespoon sugar
1 teaspoon chili powder
1/4 teaspoon cayenne

For the couscous:
2 cups Israeli couscous
1 mango
1 medium zucchini
Vegetable oil, for brushing
2.5 cups chicken stock
1 tablespoon butter
2 tablespoons chopped flat leaf parsley leaves
salt and pepper, to taste

Pat the shrimp dry with a paper towel and place in a large ziptop bag. In a medium bowl, whisk together all the remaining shrimp ingredients. Pour over top of the shrimp, seal, refrigerate, and let marinate for 20 minutes (no more or your shrimp will turn into ceviche!).

Preheat your grill to medium-high.

In a medium pot over medium-low heat, toast the dry couscous, stirring often, until golden brown, 8-10 minutes. Transfer the toasted couscous to a small bowl and set aside.

Peel the mango and cut off slices each 1/2 inch thick (you should be able to get 4 slices). Slice the zucchini lengthwise into sticks about 3 inches long. Brush the mango and zucchini with vegetable oil on both sides and grill until charred and tender, 6-8 minutes. Let cool slightly and then cut into 1/2 inch chunks.

In the medium pot you used to toast the couscous, bring the chicken stock to a boil. Add the toasted couscous, stir, cover, reduce heat and simmer for 7 minutes. Add the diced mango, diced zucchini, butter, and parsley. Cook for 1 minute. Taste and add salt pepper if desired. Keep warm.

Skewer the marinated shrimp and grill until just cooked through, 2 minutes per side.

Serve shrimp on top of couscous.

Source: "In My Kitchen" by Ted Allen

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