Tag Archives: green herb sauce

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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