|
Grapevine Country Tours
Culinary Events
Lakewood Vineyards Couscous Salad
with Lemon Shrimp
8 oz. salad shrimp
1 tbsp oil
4 cloves of garlic minced
1 tsp dried parsley
½ tsp dried thyme
1/3 tsp Cajun seasoning
5 oz couscous
1 ¼ cups chicken broth (or vegetable
broth)
1 bunch green onions chopped
½ pint of grape tomatoes sliced
1/3 cup lemon juice
¼ cup butter (melted ) or olive oil
3 oz spinach
Fresh parsley chopped
Parmesan cheese (freshly shredded)
Thaw shrimp, rinse and drain. Toss
shrimp with olive oil, garlic, dried parsley, dried thyme and Cajun
seasoning. Place in bowl and marinate refrigerated for at least one
hour.
Prepare couscous as directed using
broth in place of water. Add green onions and tomatoes to couscous and
keep warm.
Melt butter and mix with lemon
juice. If you use olive oil you might need to add salt before serving.
Sauté shrimp with marinade until
opaque. Add ½ of the lemon/butter mixture and simmer for a few more
minutes.
To serve, place spinach in dish.
Top with couscous then with shrimp. Drizzle with lemon/butter mixture
and garnish with chopped parsley and parmesan cheese.
Don’t forget Lakewood Vineyards
Long Stem White! |