Tuesday, January 8, 2008

Grilled Shrimp with Spinach, Red Pepper and Saffron Couscous



I have a new friend in the kitchen. One I didn’t know I would love. It’s my new Le Creuset grill pan. My precious brother-in-law, Rusty, who knows me pretty well, gave it to me when he was here for Christmas. It was a thank you present for coming down and watching Groom help him move. This little gizmo comes in very handy when the big grill outside is out of gas or we’re out of charcoal. Grilled shrimp was on the menu for dinner with a wonderful saffron couscous with carrots, red bell pepper and spinach . However, the lightning, thunder and pouring, driving rain made me reconsider the fun of outdoor cooking. So I fired up the stove, heated up the my new best friend and had a grand time. Thanks, Russ!



Grilled Shrimp with Spinach, Red Pepper and Saffron Couscous
Adapted from a recipe by
Perla Meyers

1 pound tail on shrimp, peeled
Couple of swirls of extra virgin olive oil
Coarsely ground black pepper
Mix together in bowl and set aside.
2-½ cups chicken broth
1 tsp saffron threads
2 tbsp butter
Couple of swirls extra virgin olive oil
¾ cup diced red bell peppers
2 large carrots, diced
1 shallot, peeled and chopped
1 cup couscous
¼ tsp turmeric
3 fat garlic cloves, peeled and chopped
1-½ cup packed fresh spinach leaves
About a ¼ cup chopped Italian parsley and fresh cilantro
Salt and coarsely ground black pepper


Combine the broth and the saffron in a saucepan and simmer, covered for
about 30 minutes, or until it’s reduced to 2 cups.
Heat a Dutch oven over medium heat and swirl extra virgin olive oil and the butter in the pan and when hot add the red bell peppers, carrots and shallots.
Reduce heat to low, cover and cook until soft. Takes about 10 minutes. Add garlic and turmeric and cook for about 5 minutes. Add couscous, saffron chicken broth and bring to a boil, stir, cover and remove from heat and let sit while you grill the shrimp.
Heat the grill pan over medium high heat and throw the shrimp on the pan. Turn the shrimp until they turn a pretty pink. Remove to plate.
Add spinach to the couscous and stir until wilted. Plate with the couscous first, then top with shrimp and sprinkle a bit of the cilantro and chopped Italian parsley on top. Enjoy!
Serves 3 generously.

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2 comments:

cook eat FRET said...

looks totally delish

Mary Coleman said...

It is, it is!! The couscous was grand for lunch as well.