Grilled Shrimp with Couscous Salad

Name: Grilled Shrimp with Couscous Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters canned low-sodium chicken broth or homemade stock; 315 milliliters couscous; 1 teaspoons dried tarragon; 1 clove garlic, halved; 1 teaspoons fresh-ground black pepper; 2 Tbsps lemon juice; 4 servings Lemon wedges, for serving; 59 milliliters olive oil; 1 teaspoon salt; 2 scallions including green tops, chopped; 907 grams shrimp, shelled; 227 grams tomatoes, diced; 591 milliliters watercress, tough stems removed (from a 5-ounce bunch)

Grilled Shrimp with Couscous Salad might be just the main course you are searching for. This recipe serves 4. Watching your figure? This dairy free recipe has 589 calories, 56g of protein, and 17g of fat per serving. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of fresh-ground pepper, watercress, tarragon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

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.

Ingredients you will need

Tarragon

Garlic

Cooking Oil

Equipment you will use

Sauce Pan

Broiler

Grill

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.

Ingredients you will need

Tarragon

Garlic

Shrimp

Cooking Oil

Equipment you will use

Wooden Skewers

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.

Ingredients you will need

Lemon Juice

Watercress

Green Onions

Couscous

Tarragon

Tomato

Pepper

Broth

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Bowl

Meanwhile, grill or broil the shrimp, turning once, until just done, about 5 minutes.

Ingredients you will need

Shrimp

Equipment you will use

Grill

Serve the shrimp skewers on top of the couscous salad with lemon wedges on the side.

Ingredients you will need

Lemon Wedge

Couscous

Shrimp

Equipment you will use

Skewers

Test-Kitchen Tip: 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.

Ingredients you will need

Water

Equipment you will use

Wooden Skewers

Wine Recommendation: 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 smillon from Washington State or a sauvignon blanc from California.

Ingredients you will need

White Wine

Watercress

Shrimp

Wine

Equipment

Ingredients

Servings:

473milliliters

canned low-sodium chicken broth or homemade stock 315milliliters

couscous 1teaspoons

dried tarragon 1clove

garlic, halved 1teaspoons

fresh-ground black pepper 2Tbsps

lemon juice 4servings

Lemon wedges, for serving 59milliliters

olive oil 1teaspoon

salt 2

scallions including green tops, chopped 907grams

shrimp, shelled 227grams

tomatoes, diced 591milliliters

watercress, tough stems removed (from a 5-ounce bunch)

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing 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. One wine you could try is Santi Sortesele Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.