Grilled Shrimp and Vegetables with Pearl Couscous

Name: Grilled Shrimp and Vegetables with Pearl Couscous
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 296 milliliters ounces feta, crumbled; 2 Tbsps chopped fresh thyme; 1 large garlic clove, finely chopped; 414 milliliters reduced-sodium chicken broth (14 fl ounces); 79 milliliters olive oil; 3 Tbsps chopped fresh oregano; 532 milliliters pearl couscous (sometimes called Israeli couscous; 3/4 pound); 2 mediums red onions (1 pound total); 3 Tbsps red-wine vinegar; 0 teaspoons crumbled saffron threads; 2 teaspoons salt; 907 grams shrimp (21 to 25 per pound), peeled and deveined if necessary; 237 milliliters water; 907 grams zucchini (about 4), cut diagonally into 1/2-inch-thick slices

Grilled Shrimp and Vegetables with Pearl Couscous might be just the main course you are searching for. This recipe makes 8 servings with 483 calories, 36g of protein, and 17g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. A mixture of shrimp, saffron threads, garlic clove, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until salt is dissolved.

Ingredients you will need

Oregano

Vinegar

Garlic

Pepper

Thyme

Salt

Equipment you will use

Whisk

Bowl

Add 1/3 cup oil in a slow stream, whisking until vinaigrette is combined.

Ingredients you will need

Vinaigrette

Cooking Oil

Equipment you will use

Whisk

Heat 1 tablespoon oil in a wide 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. While couscous toasts, stir together broth, water, and saffron in a large glass measure.

Ingredients you will need

Couscous

Saffron

Broth

Toast

Water

Cooking Oil

Equipment you will use

Sauce Pan

Add to couscous with 1/2 teaspoon salt and bring to a simmer, uncovered. Simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes.

Ingredients you will need

Couscous

Salt

Remove from heat and let stand, covered, 10 minutes. Stir vinaigrette to combine, then stir 2 tablespoons into couscous and let stand, uncovered, at room temperature.

Ingredients you will need

Vinaigrette

Couscous

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Equipment you will use

Grill

Toss shrimp with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and thread 4 or 5 shrimp onto each skewer (don't crowd, or shrimp won't cook evenly).

Ingredients you will need

Pepper

Shrimp

Salt

Cooking Oil

Equipment you will use

Skewers

Bowl

Peel onions and trim root ends slightly, leaving ends intact, then halve lengthwise and cut halves lengthwise into 1/2-inch-wide wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a large bowl with zucchini. Toss vegetables with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Ingredients you will need

Vegetable

Zucchini

Onion

Pepper

Salt

Cooking Oil

Equipment you will use

Bowl

Grill shrimp skewers on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until just cooked through, about 4 minutes total.

Ingredients you will need

Shrimp

Equipment you will use

Skewers

Grill

Tongs

Transfer shrimp, discarding skewers, to a clean bowl and toss with 2 tablespoons vinaigrette.

Ingredients you will need

Vinaigrette

Shrimp

Equipment you will use

Skewers

Bowl

Grill vegetables on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just tender, about 5 minutes, transferring to bowl as grilled.

Ingredients you will need

Vegetable

Equipment you will use

Grill

Bowl

Remove and discard picks from onions.

Ingredients you will need

Onion

Drizzle vegetables with remaining vinaigrette and toss to combine.

Ingredients you will need

Vinaigrette

Vegetable

Spoon couscous onto a large platter or shallow serving bowl. Arrange shrimp and vegetables on top of couscous and sprinkle with feta.

Ingredients you will need

Vegetable

Couscous

Shrimp

Feta Cheese

Equipment you will use

Bowl

Serve warm or at room temperature.

·If you aren't able to grill outdoors, shrimp and vegetables can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat. Grill shrimp skewers, turning over once, about 4 minutes total. Grill vegetables, turning over once, about 5 minutes total.·Vinaigrette can be made 3 hours ahead and kept, covered, at room temperature.·Shrimp skewers can be assembled 2 hours ahead and chilled, covered with plastic wrap.·Vegetables can be cut and onions can be skewered 2 hours ahead and chilled, covered with plastic wrap.

Ingredients you will need

Vinaigrette

Vegetable

Onion

Shrimp

Wrap

Equipment you will use

Plastic Wrap

Grill Pan

Skewers

Grill

Equipment

Ingredients

Servings:

1teaspoons

black pepper 296milliliters

ounces feta, crumbled 2Tbsps

chopped fresh thyme 1large

garlic clove, finely chopped 414milliliters

reduced-sodium chicken broth (14 fl ounces)79milliliters

olive oil 3Tbsps

chopped fresh oregano 532milliliters

pearl couscous (sometimes called Israeli couscous; 3/4 pound)2mediums

red onions (1 pound total)3Tbsps

red-wine vinegar 0teaspoons

crumbled saffron threads 2teaspoons

salt 907grams

shrimp (21 to 25 per pound), peeled and deveined if necessary 237milliliters

water 907grams

zucchini (about 4), cut diagonally into 1/2-inch-thick slices

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.