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simmerstewandsizzle

Crème brûlée to fried chicken, trial and errors in cooking

When it starts to get sunny and warm outside all you want to do is eat something light and fresh.  I think of summer time veggies, citrus and grilling.  That’s how this salad came to be.  I really had a hankering for shrimp and we eat cous-cous at least once a week around here.  The rest just came naturally to me simply because it’s some of my favorite ingredients thrown together in one big, happy bowl.

Shrimp.  They can be so good or so bad depending on how you cook them.  We’ve eaten a lot of shrimp mostly because it’s the only fish/shellfish my husband will eat and actually enjoy/ask for/crave and you can do so much with them in terms of marinades or sauces.

But since summer is just around the corner I knew it had to be light and citrusy and garlicky and yummy.

And then grilled shrimp and cous-cous salad was born.

Here’s what we used to make it, although you can switch other ingredients in and out and come up with something as equally delicious.

For the shrimp and marinade:

1 pound shrimp (21-24 count) deveined

juice of 1.5 lemons, zest of 1 lemon

juice and zest of 1 lime

2 cloves of garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

dash red pepper flakes

1 teaspoon oregano

First, take a look at your shrimp.  Are both the small and large blackish veins gone from each side?  If not, get a sharp pairing knife and follow the instructions in this lovely video.

Ok, so take your cleaned and deveined shrimp

and juice and zest your lemon and lime and mince your garlic

Throw all the ingredients above including the shrimp into a large bowl and toss together well.

Throw some saran wrap over it and let it chill and marinate in the fridge for 4-8 hours, stirring a couple times for good measure.

After the shrimp are through and full of flavor go ahead and stick them on kebabs and oil up the grill to medium heat.

While the grill is heating up you can start the cous-cous

I love the colorful stuff mostly because it just looks nice!

Cook the cous-cous according to the package directions or follow this method:

Bring 1 1/2 cups chicken stock to a boil, then add

1 teaspoon salt

2 tablespoons butter

1 clove pressed garlic

1 cup cous-cous.

Take the pan off the heat, cover and let sit for 5 minutes.  You’ll always end up with fluffy and flavorful cous-cous.  AND you can add anything you’d like to it and really can’t go wrong!

 However, on this particular evening I added about 1 cup arugula, 1/2 a diced red onion (sauteed in a little oil), a bunch of sliced red cherry tomatoes, a few tablespoons of chopped cilantro and a big ‘ol handful of feta cheese.  Oh, and a dash or two of lemon juice, that can never hurt.  This combination is so delicious and fresh and everything marries so well together and in fact makes me want it all again right now.

Just throw it all in a big bowl

I almost forgot about the shrimp.  Oh man.  The best part.

Once the grill is heated place the kebab’ed shrimp down for about 2 minutes on each side.  Don’t overcook the shrimp or you’ll just be eating cous-cous!

Once the shrimp is done just throw them on top of the salad and you’re good to go.  That’s another plus about this meal- one bowl is all you need!

This is the first meal we were able to enjoy on our brand new stone patio, making it all the better!

The perfect bite!

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