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Grilled Shrimp with Pomegranate Israeli Cous Cous

Date Added: May 23, 2010 Fusion Entrees
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Prep Time

20 mins

Cook Time

20 mins

Ready In

40 mins

Serving

2

*to adjust serving size click on "serving box".

Description

Marinated Rosemary Skewered Shrimp on a bed of Pomegranate Israeli Cous Cous with a Augolemono sauce. (lemon egg sauce) This is an eye catcher, bright colors and great presentation.


Ingredients

  • 12  Each Jumbo Shrimp, peeled and deveined
  • 1
  • 4  Each Rosemary Sprigs for skewers
  • 2
  • 3  Each Fresh Rosemary Sprigs
  • 3
  • 2  Each Fresh Dill Sprigs
  • 4
  •  To Taste Salt and Pepper
  • 5
  • 2  Table Spoon(s) Olive Oil
  • 6
  • 2  Tea Spoon(s) Paprika
  • 7
  • 1  Table Spoon(s) Lemon Zest Oil
  • 8
  • 1  Tea Spoon(s) Fresh Dill, chopped
  • 9
  • 1  Tea Spoon(s) Fresh Chives, chopped
  • 10
  •  To Taste Salt and Pepper
  • 11
  • 1  Table Spoon(s) Fresh Lemon Juice
  • 12
  • 1/4  Cup(s) Micro Greens
  • 13
  • 2  Tea Spoon(s) Lemon oil to dress greens
  • 14
  •  Pinch Oregano
  • 15
  •  Pinch Sea Salt
  • 16
  • 1  Table Spoon(s) Lemon Juice
  • 17

Directions

    1. Place shrimp in a bowl and marinate with herbs, salt, pepper, lemon oil, and paprika
    2. Remove the bottom leaves from rosemary skewers and skewer the shrimp
    3. Grill shrimp on both sides until just cooked, should be about 3 minutes on each side
    4. Finish shrimp with oregano and sea salt
    5. Place the sauce on bottom of dish
    6. Spoon a nice size portion of couscous on the sauce
    7. Arrange the skewers of shrimp on top of the couscous
    8. Top with micro greens dressed with lemon and olive oil
    9. Dress plate with herb and paprika oils if available

    Augolemono Sauce or Egg Lemon Sauce

    Ingredients

  • 3 Each Eggs
  • 1/4 Cup(s) Lemon Juice
  • To Taste Salt and White Pepper
  • Directions

    1. Separate eggs, whites in one bowl and yolks in another
    2. Beet the whites to a stiff peak
    3. Add lemon juice, salt and pepper to yolks and whisk until slightly frothy
    4. Add the yolk mixture and the whites together, whisk over a steaming water bath until it thickens and reaches a temperature of 140 degrees
    5. Refrigerate the egg mixture and let cool
    6. Once cold, add to a seltzer bottle and charge with Co2 (optional)

    Couscous

    Ingredients

  • 1 1/2 Cup(s) Israeli Couscous
  • 3 Table Spoon(s) Olive Oil
  • 2 Each Bay Leaf
  • 1 Cup(s) Pomegranate Juice
  • 1/2 Cup(s) Beet Juice
  • 1/3 Cup(s) Pomegranate Syrup
  • 1/4 Cup(s) Fresh Lemon Juice
  • Directions

    1. Preheat oven to 400 degrees
    2. In a sauce pan, add olive oil and couscous
    3. Toss in oil and let couscous brown a bit
    4. Add all the cooking liquids, bay leaf, salt and pepper
    5. Cover and place in oven for 20 minutes
    6. When Couscous is done, taste and adjust with lemon juice, olive oil, salt and pepper

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