Tag Archives: citrus

Green Herb Shrimp with Eggplant Couscous

I have a long-time relationship with shrimp, and usually choose it over chicken. If you can find fresh local jumbo prawns from your local farmers market or Whole Foods, make sure you add it to your  shopping list.

This dish is great for entertaining, but also easy enough for a midweek dinner. I adapted this dish from The Sprouted Kitchen cookbook, and chose it especially for the green herb citrus sauce. I like to make things that are versatile enough to recreate again and again. This sauce is no exception, you truly could serve it with anything.

Green Herb Shrimp with Eggplant Couscous

FOR THE HERB SAUCE:

1/4 cup extra-virgin olive oil

1/2 teaspoon sea salt

4 green onions, white and light green parts, trimmed

2 tablespoons coarsely chopped fresh mint leaves

1/2 cup coarsely chopped fresh basil

1/2 cup fresh flat-leaf parsley

2 cloves garlic

2 anchovies (optional)

Juice of 2 limes

FOR THE SHRIMP AND EGGPLANT COUSCOUS:

1 1/2 pounds jumbo shrimp, peeled and deveined

1 1/2 tablespoon extra virgin olive oil

4 cups diced globe eggplant (about 2 medium)

1 1/2 cups whole wheat couscous

1/4 cups coarsely chopped fresh basil

1/2 teaspoon red pepper flakes

1/3 cup diced feta cheese

2 tablespoons red wine vinegar

Sea salt and freshly ground pepper

1. In a food processor or blender, combine all of the sauce ingredients and blend until fairly smooth with a few herb flecks. Put half of the sauce in a blow along with the shrimp and set aside to marinate for 1 hour, reserving the other half of the sauce.

2. Heat 1/2 tablespoon of the oil in a cast-iron pan or large skillet over medium heat. Add the eggplant and saute until the edges are browned, 8 to 10 minutes.

3. Cook the couscous according to the package insturctions. Transfer the couscous to a large mixing bowl and add the eggplant, the remaining 1 tablespoon of oil, the basil, red pepper flakes, feta, and vinegar. Toss to coat. Add salt and pepper to taste.

4. Heat a grill or grill pan over high heat. Cook the shrimp until they just turn pink, about 2 minutes maximum on each side; be careful to avoid overcooking them. Toss the cooked shrimp in the remaining herb sauce and serve with the eggplant couscous.

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Tropical Prawn Salad with Mango, Avocado & Charred Corn

This recipe was the product of a long day. You would think since I write all day at work, the last thing I would want to do is come home and write about food. It’s quite the opposite; I couldn’t wait to channel my energy from the day into a random, new and fun dish.

I love this summery salad because of it’s bright colors and fresh bite. The snappy prawns along with sweet mango, creamy avocado and crispy corn make this salad an everyday must. The best part about this salad: the corn component makes it hearty enough for dinner (but light enough so you feel great).

Tropical Prawn Salad with Mango, Avocado & Charred Corn

Serves 2

.5 lb fresh, peeled and deveined prawns

2 tbsp organic tamari sauce

1 mango, peeled and sliced into chunks

1 whole avocado, sliced into chunks

3 scallions, thinly sliced

1 large shallot, thinly sliced

2 ears of corn, husks removed

2 cups butter lettuce, washed and sliced

2 limes

2 cloves of garlic

extra virgin olive oil

1 tbsp maple syrup

1/2 tsp sea salt

freshly cracked pepper to taste

1. Wash the shrimp with cold water, and pat dry with a paper towel. Place in a bowl with tamari, a squeeze of lime juice, and a few dashes of pepper. Marinate in the refrigerator for 10 minutes.

2. Drizzle extra virgin olive oil in a heavy bottomed pan, over medium heat. Add shallots, and cook for 2-3 minutes. Add shrimp and saute until cooked through, about 4 minutes per side (you will notice a dark pink color and a little crispiness). Set aside, but do not wash the pan.

3. Heat the pan over medium-high heat, and add the scallions. Cook for 2-3 minutes, and place the two whole ears of corn in the pan. After about 4 minutes, turn the heat down, and turn the corn over. You will notice a brown charr color on one side of the corn. Cook another 2 minutes, and set aside to cool.

4. Once corn is cool, cut off the cob. Combine corn, charred scallions (yes, even the crispy ones from the pan), butter lettuce, chopped mango, and shrimp in a bowl. Toss.

5. To make the dressing, combine lime juice (about 1/4 cup), 1/4 cup olive oil, 2 garlic cloves, maple syrup, sea salt and pepper and blend until combined.

6. Add avocado to the salad, and drizzle dressing on top. Enjoy alongside a crisp Sauvignon Blanc (my favorite white and so great with food). Happy Friday! This is what I’m doing…stoked for the weekend.

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