RECIPE: Roasted Shrimp and Gremolata over Couscous

This dish is really (ridiculously stupid easy) simple to make, and much of it can be prepared ahead of time. The shrimp and gremolata can marinate overnight. Couscous is the friend of all working moms, coming together in minutes on the stove. The oven roasts the shrimp for about as fast as the couscous cooks and you can get your work clothes off and into your yoga pants. So it goes without saying, this dish has been a go-to and a lifesaver of mine for many a busy weeknight. I serve it with a green vegetable or salad, and leftover shrimp go great on a salad for lunch the next day! You can take down the spice by halving the peppers and discarding them after heating the marinade. We mince ours and keep all that spicy goodness the whole way through. 

Spicy food is a good way to remind our taste buds we are still alive.

Roasted Shrimp and Gremolata over Couscous

1/2 a red Serrano or Fresno chili, with seeds, halved lengthwise (for more spice, chop it up)
6 garlic cloves, thinly sliced 
2 bay leaves 
1/2 cup of olive oil 
1 1/2 lb of large shrimp peeled and deveined
1 lemon, cut into wedges 

1/2 red Serrano or Fresno chili, seeds removed (if desired) finely chopped 
1 garlic clove, finely grated or minced 
1/4 cup of fresh cilantro roughly chopped 
1/4 cup of fresh flat leaf parsley, roughly chopped 
1 tablespoon of finely grated lemons zest
1-2 tablespoons lemon juice
1 tablespoon of olive oil 
Kosher salt and fresh ground pepper 


Marinate the shrimp.
Mixed the pepper, garlic, bay leaves and olive oi in a small sauce pan. Heat until just beginning to sizzle. Steep for about 30 minutes, then toss with the shrimp. Let sit for 2-8 hours in the refrigerator. Let them come up to room temperature before roasting.

Prepare the gremolata by putting everything in a food processor and pulsing slightly, until herbs have a fine chop. Let sit in the refrigerator to let the flavors marry for 2-3 hours. Bring up to room temperature before serving.

When ready to cook, preheat oven to 450˚. If you wish you can remove the chilis from the oil before roasting the shrimp. We like things spicy at her house. In a 3 quart baking dish (or foil-lined rimmed baking sheet) toss the shrimp and roast, turning halfway through until the shrimp are just cooked and opaque-about 8 to 10 minutes. Don't overdo it, they'll get rubbery.

Meanwhile, prepare couscous according to package directions. When shrimp are done, squeeze lemon juice over the shrimp. Top the shrimp with the gremolata (and let guests drizzle more if they wish) and serve on the couscous.

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