Garlic Shrimp with Lemon Couscous
with broccoli, almonds and a tomato and shallot dressing
Ingredients
- Wild Argentina Shrimps
- Couscous
- Lemon
- Garlic Clove(s)
- Fresh Parsley and Dill
- Shallot
- Broccoli
- Slivered Almonds
- Tomato(es)
Necessary elements
pan, pot, bowl, food processor
1. Bring 1 2P | 1.5 3P cup of water to a boil in a pot. Pour in the couscous, cover and remove from the heat. Let the couscous expand for 5-6 minutes. Meanwhile, skip ahead to step 2. Fluff the couscous with a fork, add the zest and juice of half a lemon, a drizzle of oil, salt and pepper. Keep warm.
2. Zest the lemon. Grate the garlic. Finely chop the herbs. Cut the broccoli into pieces. Cut the tomato and shallot into pieces. Peel the shrimps.
3. Heat a pan over medium-high heat. Toas the almonds 3-4 minutes until colored. Remove from the pan. Add 1-2 tbsp of butter (or oil) and cook the shrimps for 3-4 minutes. Add the garlic and cook for another 1-2 minutes. Add salt and pepper, some lemon juice and half of the herbs. Remove from the pan and keep warm.
4. Add the tomato, shallot to taste, a generous drizzle of oil, 1 tbsp. of cider or wine vinegar, 1 tsp. of sugar, salt and pepper in a food processor. Pulse a few times to make a sauce/salsa.
5. Add a drizzle of oil to the pan and cook the broccoli for 3-4 minutes over medium-high heat. Add salt and pepper. Mix in the rest of the herbs.
6. Serve the shrimps with the couscous and broccoli. Top with the tomato dressing and almonds. Bon appétit!