What to do with a good batch of fresh gulf shrimp…let’s take them to a whole different Gulf: The Mediterranean.
These savory flavors and make an excellent weeknight bowl that whisks you to southern Europe faster than you can Ouzo!
1 lb fresh shrimp
Pinches of paprika, oregano, cumin, pepper, garlic salt
1 large zucchini, diced
Handful of cherry tomatoes, halved
Handful of kalamata olives, halved
½ can diced tomatoes
Half a brick of feta cheese, chopped
1 scallion, chopped
Handful mint, chopped
For the Cous
2 C chicken broth
1 C pearl couscous
Peel, wash and marinade the shrimp in the lemon and spice mixture.
Zest lemon into long strips and reserve with 1 finely chopped garlic clove.
Start couscous in a small pot. It should cook in a bout 20 minutes, but refer to package directions for timing.
Drop olive oil in a pan over medium-low heat. Stir in garlic and lemon peel.
After a couple minutes, dump in half of the canned toms, zuch chunks and cherry toms. You could also add a drizzle of olive juice.
Stir until they reduce, about 5 minutes.
Move the veges to the side of the pan, and place marinated shrimps in the center. Raise heat to medium. Sear for about 2 minutes per side. Mix everything together and reduce heat.
Add feta to the pan and let warm through. Drizzle a pinch of red pepper flakes.
When all is done, place cous on a plate topped with shrimp mixture. Top with scallions, mint and parsley.
And feel the Summer sunshine of the Mediterranean.