Although grilled shrimp and couscous, a quick cook pasta, make a perfect combination, you wouldn’t think to combine with grapes but the flavors blend very well for a refreshing and healthy seafood meal!
Ingredients:
¾ cup pearl couscous
2 tablespoons fried shallots
5 ounces red and green grapes
1 lime
3 or 4 sprigs fresh cilantro
2 tablespoons roasted pumpkin seeds
1 lemon
3 or 4 sprigs fresh dill
⅓ cup Greek yogurt
10 ounces wild Gulf shrimp
Wooden skewers
In a medium sauce pot over medium heat, warm 1 tablespoon oil until hot, but not smoking. Add the couscous, season with salt, and cook, stirring occasionally, until golden brown, 3 to 4 minutes. Add 1½ cups water; bring to a boil, reduce to a simmer, cover and cook until the couscous is tender and the liquid is absorbed, 10 to 12 minutes.
Remove from the heat. Add the fried shallots and 1 tablespoon butter, if using. Fluff with a fork, cover, and keep warm. While the couscous cooks, prepare the grape salsa and yogurt-dill sauce. Remove any stems from the grapes; cut the grapes in half. Juice the lime. Coarsely chop the cilantro. In a medium bowl, stir together the grapes, 2 teaspoons lime juice, cilantro, pumpkin seeds, and 1 tablespoon oil. Season to taste with salt and pepper.
Zest the lemon and juice half, keeping the zest and juice separate. Cut half into wedges for garnish. Coarsely chop the dill.
In a small bowl, stir together the yogurt, lemon zest, 2 teaspoons lemon juice, and dill. Season to taste with salt and pepper.
Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Thread the shrimp onto the wooden skewers. Lightly oil the shrimp and season with salt and pepper. In a large frying pan over medium-high heat, add the shrimp skewers and cook, turning once, until firm and cooked through, 1 to 2 minutes per side.
Transfer the couscous to individual plates. Top with the shrimp skewers and dollop with the yogurt-dill sauce. Serve with the grape salsa and lemon wedges. Makes 2 servings.
Recipe available to print at: https://sunbasket.com/recipe/grilled-shrimp-with-grape-salsa-and-pearl-couscous
