Israeli Couscous and Shrimp with Avocado Cilantro Lime Dressing

Ever since i was little, I’ve loved shrimp. I have fond memories of overdosing on it back in ’99 at my cousin Sandy’s wedding. I think I had about 30 shrimp cocktail that night at her seafood bar. I also loved when my Mom made shrimp scampi, covered in garlic, parsley and white wine and tossed over linguine. It’s quick cooking and makes for the perfect weeknight meal.

I went in a mexican direction with this dish, and the result is simply scrumptious and it can be tossed over anything from pasta to quinoa. The red onion in the dressing gives it a kick, while the avocado gives it a smooth and creamy texture. The Israeli couscous, which is sometimes called pearl couscous, is the perfect back drop for the shrimp. I boiled it with some vegetable stock for added flavor and this dish was ready is under 30 minutes.

israeli couscous with shrimp - avocado cilantro lime dressing - keys to the cucina 1

israeli couscous with shrimp - avocado cilantro lime dressing - keys to the cucina 2

Israeli Couscous and Shrimp with Avocado Cilantro Lime Dressing
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 6 oz Israeli couscous (sometimes called pearl couscous)
  • 1 tbs extra virgin olive oil
  • 1½ c vegetable stock
  • 10 shrimp, peeled and deveined
  • ¼ tsp garlic powder
  • ¼ tsp chili powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • Dressing:
  • ⅓ c extra virgin olive oil
  • 1 tbs chopped red onion
  • 1 tsp lime juice
  • 1 tsp red wine vinegar
  • 1 handful cilantro
  • ¼ avocado
  • ½ tsp chili powder
  • Dash of salt and pepper
Instructions
  1. In a pot, add evoo and couscous. Cook on medium for 3 minutes to lightly toast couscous.
  2. Add vegetable broth, bring to boil, and simmer on low for 10-12 minutes or until couscous is tender.
  3. In a food processor, add all of the ingredients for the dressing except the evoo. Pulse until ingredients are finely chopped then stream in evoo. Set aside.
  4. In a small bowl, combine the shrimp and seasonings from the garlic powder to the pepper. Mix well so that shrimp is covered in spices.
  5. Add a drizzle of evoo to a saute pan and heat on medium.
  6. Place shrimp in pan, and cook for 2 minutes on each side.
  7. Immediately remove from the heat and combine all ingredients in a bowl (couscous to dressing to shrimp).
  8. Can be served warm or cold.

israeli couscous with shrimp - avocado cilantro lime dressing - keys to the cucina 4

israeli couscous with shrimp - avocado cilantro lime dressing - keys to the cucina 3

I think I’ve listened to this Rachael Yamagata song 15 times so far this week, because I love the intro so much. I scoured the internet to find an instrumental version of it and failed, but either way, the beat is catchy and contagious. I jammed out to “Even If I Don’t” while making this dish, so give it a try while you’re whipping things up in your cucina!


Enjoy more pescetarian meals like this one below! Click the picture for the recipe. asian-haddock-soy-citrus-keystothecucina-com-2

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