Shrimp With Minty Couscous Salad Recipes

Steps:

• Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
• Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.
• In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.
• This will keep in the refrigerator in an airtight container for up to 2 days.

Steps:

• Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
• Place couscous in large bowl. Pour water over. Cover and let stand until water is absorbed, about 10 minutes. Fluff with fork. Add shrimp, tomatoes, celery, green onions, mint and capers. Mix in dressing. Chill until cold, about 30 minutes or up to 2 hours.

Steps:

• Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
• Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
• When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
• Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
• The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.

Steps:

• Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
• In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
• In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

Steps:

• Bring water to a boil in a saucepan. Add couscous, reduce heat, and cover. Simmer, stirring occasionally, until water is completely absorbed, 8 to 10 minutes. Spoon into a large bowl to cool slightly.
• Toss shrimp with Greek seasoning.
• Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
• Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette; toss to combine. Season with salt and pepper.