Subj : Grilled Seafood - 04
To   : All
From : Dave Drum
Date : Fri Jul 08 2022 14:53:56

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Shrimp W/Lemon Pepper Couscous
 Categories: Seafood, Citrus, Pasta, Greens
      Yield: 4 servings
 
MMMMM---------------------------SHRIMP--------------------------------
      1 lb Large (U-35) shrimp;
           - shelled
      1 tb Seafood dry rub
      1 tb Olive oil

MMMMM-------------------LEMON PEPPER COUSCOUS------------------------
      1 c  Water
      1 tb Butter
      1 c  Couscous
      1 ts Lemon pepper, or 1/2
        ts Black pepper
      1 ts Lemon zest
      1 ts Fresh lemon zest

MMMMM--------------------SAUTEED SWISS CHARD-------------------------
      1 bn Swiss chard; stemmed
      1 tb Olive oil
    1/2 ts Lemon juice
    1/8 ts Table salt
 
  HEAT THE GRILL AND MAKE THE RUB: If using bamboo
  skewers, soak them in a bowl of water to prevent them
  from burning on the grill. Pre-heat the grill to
  medium-high heat, about 400+XF. In a small jar with a
  lid, toss together the seafood rub ingredients.
  
  PREPARE THE SHRIMP: Peel and devein shrimp if necessary.
  Then skewer shrimp on soaked bamboo skewers. Six shrimp
  per skewer is a good amount. Season shrimp liberally
  with seafood rub-you wongCOt use all of it.
  
  OIL THE GRILL AND GRILL THE SHRIMP: Fold up a thick wad
  of paper towels. Using tongs, dip the paper towels in
  oil and rub the grill grates. Add the shrimp skewers to
  the freshly oiled grill grates. Cook for 2 minutes per
  side until they are just cooked through and have a few
  grill marks.
  
  COOK THE COUSCOUS: In a small pot set over medium-high
  heat, bring water and butter to a simmer. When butter is
  melted, stir in couscous and remove from heat and cover
  with a lid. Let steam for five minutes to cook couscous.
  Then stir in lemon pepper and fresh lemon zest.
  
  MAKE THE SWISS CHARD (OPTIONAL DAD ADD): Add olive oil
  to a large skillet over medium-high heat. When the oil
  shimmers, add Swiss chard and cook, stir occasionally
  until Swiss chard wilts down-this should only take a
  couple of minutes. Add lemon juice and salt, toss to
  coat, and keep warm over low heat until ready to serve.
  
  SERVE: Shrimp and couscous are best to serve right away.
  If you have leftovers, reheat shrimp in a skillet over
  low heat until warmed through. Do not microwave. Shrimp
  will keep in the fridge for a few days.
  
  By Nick Evans
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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