Grilled shrimp with grape salsa and pearl couscous

Sun Basket

2 Servings, 610 Calories/Serving

25 – 35 Minutes

It’s a good thing when wild shrimp and fresh grapes cluster together. In this easy, refreshing meal, the sweet, tart fruit makes a perfect counterpoint to the briny shrimp and savory couscous. Plus, grapes are loaded with antioxidants, and shrimp with lean protein and Vitamin D, so the pairing is a nourishing one, too.

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Ingredients

  • ¾ cup pearl couscous
  • 2 tablespoons fried shallots (cooked in soybean oil)
  • 2 tablespoons pumpkin seeds
  • 5 ounces red and green grapes
  • Fresh cilantro
  • Fresh chives
  • 1 lime
  • Fresh dill
  • 1 lemon
  • 3 ounces Greek yogurt
  • 10 ounces wild Gulf shrimp
  • Wooden skewers
  • 2 tablespoons fried shallots (cooked in soybean oil)
  • 2 tablespoons pumpkin seeds
  • 5 ounces red and green grapes
  • Fresh cilantro
  • Fresh chives
  • 1 lime
  • Fresh dill
  • 1 lemon
  • 3 ounces Greek yogurt
  • 10 ounces wild Gulf shrimp
  • Wooden skewers

Instructions

1

Cook the couscous

In a pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the couscous, season with salt, and toast, stirring occasionally, until golden brown, 3 to 4 minutes.
Pour in 1½ cups water and bring to a boil. Reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Remove from the heat. Add the fried shallots and 1 tablespoon butter, if using. Fluff with a fork and set aside. While the couscous cooks, toast the pumpkin seeds and prepare the grape salsa and yogurt-dill sauce.

2

Toast the pumpkin seeds

In a pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pumpkin seeds and cook, stirring often, until lightly toasted, 3 to 4 minutes. Transfer to a plate, season with salt, and let cool. While they toast, start the salsa.

3

Make the grape salsa

  • Cut the grapes in half.
  • Coarsely chop the cilantro.
  • Finely chop the chives.
  • Juice the lime.
In a mixing bowl, combine the pumpkin seeds, grapes, cilantro, chives, 2 teaspoons lime juice, and 1 tablespoon oil, and toss well to coat. Season to taste with salt and pepper.

4

Make the yogurt-dill sauce

  • Coarsely chop the dill.
  • Zest the lemon and cut in half. Juice 1 half; cut the other half into wedges.
In a small bowl, combine the yogurt, dill, lemon zest and 2 teaspoons lemon juice. Season with salt and pepper and stir to combine.

5

Cook the shrimp

  • Rinse the shrimp under cold water and pat dry.
  • Thread the shrimp onto the skewers, 4 to 5 per skewer. Lightly oil them and season with salt and pepper.
In a grill pan or frying pan over medium-high heat, add the shrimp and cook, turning once, until just pink and cooked through, 1 to 2 minutes per side.

6

Serve

Transfer the couscous to individual plates. Top with shrimp skewers, garnish with the grape salsa and lemon wedges, and serve with the yogurt-dill sauce on the side.

7

Chef's tip

Soak the wooden skewers in a bowl water for about 15 minutes before using to prevent them from burning during cooking.

Nutrition per serving: Calories: 610, Protein: 33 g, Total Fat: 23 g, Monounsaturated Fat: 12.5 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 3.5 g, Cholesterol: 180 mg, Carbohydrates: 67 g, Fiber: 5 g, Added Sugar: 0 g, Sodium: 1080 mg
Contains: wheat, milk, shellfish, soy