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  • Grilled Seafood - 04

    From Dave Drum@1:18/200 to All on Friday, July 08, 2022 14:52:46
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grilled Shrimp W/Lemon Pepper Couscous
    Categories: Seafood, Citrus, Pasta, Greens
    Yield: 4 servings

    MMMMM---------------------------SHRIMP--------------------------------
    1 lb Large (U-35) shrimp;
    - shelled
    1 tb Seafood dry rub
    1 tb Olive oil

    MMMMM-------------------LEMON PEPPER COUSCOUS------------------------
    1 c Water
    1 tb Butter
    1 c Couscous
    1 ts Lemon pepper, or 1/2
    ts Black pepper
    1 ts Lemon zest
    1 ts Fresh lemon zest

    MMMMM--------------------SAUTEED SWISS CHARD-------------------------
    1 bn Swiss chard; stemmed
    1 tb Olive oil
    1/2 ts Lemon juice
    1/8 ts Table salt

    HEAT THE GRILL AND MAKE THE RUB: If using bamboo
    skewers, soak them in a bowl of water to prevent them
    from burning on the grill. Pre-heat the grill to
    medium-high heat, about 400+XF. In a small jar with a
    lid, toss together the seafood rub ingredients.

    PREPARE THE SHRIMP: Peel and devein shrimp if necessary.
    Then skewer shrimp on soaked bamboo skewers. Six shrimp
    per skewer is a good amount. Season shrimp liberally
    with seafood rub-you wongCOt use all of it.

    OIL THE GRILL AND GRILL THE SHRIMP: Fold up a thick wad
    of paper towels. Using tongs, dip the paper towels in
    oil and rub the grill grates. Add the shrimp skewers to
    the freshly oiled grill grates. Cook for 2 minutes per
    side until they are just cooked through and have a few
    grill marks.

    COOK THE COUSCOUS: In a small pot set over medium-high
    heat, bring water and butter to a simmer. When butter is
    melted, stir in couscous and remove from heat and cover
    with a lid. Let steam for five minutes to cook couscous.
    Then stir in lemon pepper and fresh lemon zest.

    MAKE THE SWISS CHARD (OPTIONAL DAD ADD): Add olive oil
    to a large skillet over medium-high heat. When the oil
    shimmers, add Swiss chard and cook, stir occasionally
    until Swiss chard wilts down-this should only take a
    couple of minutes. Add lemon juice and salt, toss to
    coat, and keep warm over low heat until ready to serve.

    SERVE: Shrimp and couscous are best to serve right away.
    If you have leftovers, reheat shrimp in a skillet over
    low heat until warmed through. Do not microwave. Shrimp
    will keep in the fridge for a few days.

    By Nick Evans

    RECIPE FROM: https://www.simplyrecipes.com

    Uncle Dirty Dave's Archives

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    * Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)