Tuesday, May 11, 2010

Grilled Shrimp with Couscous Salad

Ingredients:1/4 cup olive oil
1/2 teaspoon dried tarragon
1 clove garlic, halved
2 pounds large shrimp, shelled
2 cups canned low-sodium chicken broth or homemade stock
1 teaspoon salt
1 1/3 cups couscous
2 1/2 cups watercress, tough stems removed
2 scallions, including green tops, chopped
2 tablespoons lemon juice
1/2 pound tomatoes, diced
1/2 teaspoon fresh-ground black pepper
Lemon wedges, for serving

Directions: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. 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.
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.
Meanwhile, grill or broil the shrimp, turning once, until just
done, about 5 minutes. Serve the shrimp skewers on top of
the couscous salad with lemon wedges on the side.

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