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!