Chipotle Caesar Shrimp on Couscous with Salad
The combination of fresh ingredients and the smoky flavour of chipotle pepper will delight your taste buds. This colourful creation will certainly make a statement and be memorable for your guests.
1 cup (250 mL) couscous
1 1/2 cups (375 mL) water
1 roasted red pepper, julienned
2 green onions, chopped
1 tbsp (15 mL) chopped parsley
1/2 tsp (3 mL) fresh thyme leaves
2 tsp (10 mL) lemon juice
1 tbsp (15 mL) olive oil
12 thawed, cooked black tiger shrimp
1/2 cup (125 mL) Caesar salad dressing
1 tsp (5 mL) chipotle pepper
2 cups (500 mL) mesclun greens
1 tsp (5 mL) salt
1 lemon
salt and pepper to taste
Tasty substitutions:
• To add Italian flair, substitute polenta for the couscous.
• Chicken may also be substituted for shrimp.
Place dry couscous in a medium-size bowl and cover with 1 1/2 cups boiling water. Cover tightly and let steam for approximately 10 minutes, or until couscous is tender. Let cool, toss with a fork and add roasted red pepper, onions, parsley, thyme, lemon juice and olive oil.
Mix thawed shrimp with Caesar salad dressing and chipotle pepper.
Arrange 1/2 cup (125 mL) mesclun greens and 1/2 cup (125 mL) cooked couscous adjacent on a plate. Add three shrimp on top of the couscous and drizzle plate with remaining dressing from the shrimp. Serve with a lemon wedge.
Serves 4
