Filed Under: grillbbq, mediterranean, Seafood, snack, Under 20 Mins

Grilled Shrimp with Mint Orange Fennel Couscous

Serve the shrimp and couscous with some greens tossed in balsamic vinaigrette.

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April 8th, 2012

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Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
  • 20 large shrimp, shelled and deveined
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh parsley
  • 1/4 teaspoons crushed red pepper flakes
  • 1 clove garlic, finely chopped
    • Mint Orange Fennel Couscous
    Ingredients
  • 2 tablespoons olive oil
  • 1/2 Cups finely chopped fennel
  • 1/4 Cups finely chopped onion
  • 1-1/2 Cups low-sodium chicken stock
  • 3/4 Cups couscous
  • 2 orange segments, chopped
  • 1 plum tomato, peeled, seeded and chopped
  • 1-1/2 teaspoons chopped fresh chives
  • 12 fresh mint leaves, finely chopped
  • 14 fresh basil leaves, chiffonade (optional)
    • Directions
  • 1.

    Toss shrimp with extra-virgin olive oil, rosemary, parsley, red pepper flakes and garlic. Allow shrimp to sit at room temperature for 10 minutes to soak up flavours or refrigerate for up to a day.

  • 2.

    In a broad, 2-inch-deep pan, heat olive oil over medium heat. Add fennel and onion and cook, stirring, until tender, about 5 minutes.

  • 3.

    Add stock and bring to a boil. Add couscous and cook, stirring with a fork, for 10 seconds. Remove pan from heat and cover. The heat of the stock will cook couscous in 5 minutes. Fluff grains with a fork.

  • 4.

    Add oranges, tomato, chives, mint and basil and toss gently. Drizzle couscous with a little olive oil, season with salt and pepper, and keep warm.

  • 5.

    Season shrimp with salt and pepper and grill over medium heat. Brushing extra marinade over them, until just cooked through, 2 minutes on each side. Divide couscous among four plates. Set shrimp on top and serve.

    • Grilled Shrimp with Mint Orange Fennel Couscous
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