Marinated Italian Shrimp & Couscous
plus Mixed Greens Salad with Fresh Mozz & Balsamic Vinaigrette
- Shellfish
- Eggs
- Wheat
- Milk
- Tree Nuts
Looking for a tasty meal that will fill you up without weighing you down? Seafood is your friend! This dish features succulent shrimp marinated in garlic and two of our favorite spice blends. They're sautéed in butter, piled atop a scallion-lemon couscous, and served with a creamy balsamic-dressed green salad with fresh mozzarella, grape tomatoes, and a sprinkle of sliced almonds.
Ingredients
2 unit
Veggie Stock Concentrate
½ tablespoon
Fry Seasoning
2.5 teaspoon
Balsamic Vinegar
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
2 clove
Garlic
½ tablespoon
Italian Seasoning
4 ounce
Grape Tomatoes
1 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Scallions
2 ounce
Mixed Greens
¾ cup
Israeli Couscous
(Contains: Wheat)
4 ounce
Fresh Mozzarella
(Contains: Milk)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
3 tablespoon (tbsp)
Olive Oil
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Wash and dry produce.
Peel and mince or grate garlic. Quarter lemon. Trim and thinly slice scallions, separating whites from greens. Halve tomatoes. Dice mozzarella into ½-inch cubes.
Rinse shrimp* under cold water and pat dry with paper towels.
In a large bowl, toss shrimp with garlic, half the Fry Seasoning, 1 TBSP olive oil, 1 tsp Italian Seasoning (you’ll use more in the next step), juice from half the lemon, and a pinch of salt and pepper (use all the Fry Seasoning, 2 TBSP olive oil, and 2 tsp Italian Seasoning for 4 servings).
Set aside to marinate, tossing occasionally.
While shrimp marinates, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and ½ tsp Italian Seasoning (1 tsp for 4 servings). Cook, stirring, until fragrant, 1 minute.
Stir in couscous, stock concentrates,
21 cups water (42 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes.Keep covered off heat until ready to serve.
While couscous cooks, in a small bowl, whisk together half the vinegar, half the mayonnaise, and ½ tsp sugar until smooth (use all the vinegar, all the mayonnaise, and 1 tsp sugar for 4 servings). Slowly whisk in 2 TBSP olive oil (4 TBSP for 4); continue to whisk until combined and creamy. Season with salt and pepper.
Heat a large, preferably nonstick, pan over medium-high heat. Add shrimp and marinade; cook, stirring occasionally, until opaque and cooked through, 4-6 minutes.
Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
In a medium bowl (second large bowl for 4 servings), toss mixed greens, tomatoes, and mozzarella with as much dressing as you like. Season with salt and pepper.
Fluff couscous with a fork. Stir in half the scallion greens, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lemon juice. Season with salt and pepper.
Divide couscous and salad between plates. Top couscous with shrimp, remaining scallion greens, and a squeeze of lemon juice to taste. Garnish salad with almonds and serve.
