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chilled shrimp and couscous

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Shrimp

Chilled Shrimp and Couscous

Think of this as a fresh take on pasta salad. . . an elegant side to a summer buffet or an entree in itself. It derives from one of my favorite comfort foods - one I don’t make often: shrimp and grits. Shrimp and grits - Charleston-style - is a heaven-sent dish of creamy, buttery, cheesy goodness, topped with a spicy shrimp “gravy.”

Ingredients

  • Shrimp and Couscous
  • 2 cups pearl (Israeli) couscous
  • 1 cup chicken stock
  • 1 cup water
  • 1.5 pounds uncooked shrimp, peeled an deveined
  • 1/2 yellow bell pepper, chopped
  • 1/2 sweet red pepper, chopped
  • 2 garlic cloves, minced
  • 4 ounces Tazzo ham (substitutes: procuitto or sweet Italian bulk sausage)
  • 1 shallot, finely sliced
  • Splash Tabasco, or red pepper sauce of choice
  • 3 tablespoons olive oil (for cooking)
  • 2 scallions, chopped for garnish
  • Dressing
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons fresh herbs (oregano, thyme, basil leaves)
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon dry mustard
  • 1 tablespoon Muffaletta (olive relish) Optional

Directions

  • To prepare couscous: heat a tablespoon of olive oil in a medium pan, add two cups of couscous. Stir until couscous is coated in warm oil - (do not let the mixture brown). Add chicken stock and water, and simmer for about twenty minutes. Or until couscous has absorbed all liquid and is done. Set aside.
  • In a sauté pan, heat 1 tablespoon of oil, add ham (or sausage) , garlic, shallot, peppers. Cook until vegetables are softened. Combine vegetable mixture with couscous.
  • To sauté shrimp, add 1 tablespoon olive oil in the pan used for the veg mixture (or use a separate pan). Cook about two minutes until shrimp are plump and tender. Remove immediately from heat.
  • To prepare dressing: in a small bowl, combine all six ingredients and whisk.
  • To assemble: stir dressing into couscous vegetable mixture, top with shrimp, garnish with chopped scallions or fresh herbs. Dish may be served hot, chilled or at room temperature. (It's all good.)

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