Name: Grilled Shrimp with Lemon Pepper Couscous
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: For the shrimp: -; 1 pound large shrimp (31-35/pound) shelled -; 1 tablespoon seafood dry rub -; 1 tablespoon olive oil -; For the couscous: -; 1 cup water -; 1 tablespoon butter -; 1 cup couscous -; 1 teaspoon lemon pepper, or 1/2 teaspoon black pepper and 1 teaspoon lemon zest -; 1 teaspoon fresh lemon zest -; For the Swiss chard: -; 1 bunch Swiss chard, stems removed -; 1 tablespoon olive oil -; 1/2 teaspoon lemon juice -; 1/8 teaspoon table salt -

Grilled Shrimp with Lemon Pepper Couscous

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Shrimp with Lemon Pepper Couscous

1. For the shrimp: -

2. 1 pound large shrimp (31-35/pound) shelled -

3. 1 tablespoon seafood dry rub -

4. 1 tablespoon olive oil -

5. For the couscous: -

6. 1 cup water -

7. 1 tablespoon butter -

8. 1 cup couscous -

9. 1 teaspoon lemon pepper, or 1/2 teaspoon black pepper and 1 teaspoon lemon zest -

10. 1 teaspoon fresh lemon zest -

11. For the Swiss chard: -

12. 1 bunch Swiss chard, stems removed -

13. 1 tablespoon olive oil -

14. 1/2 teaspoon lemon juice -

15. 1/8 teaspoon table salt -

How to cook deliciously - Grilled Shrimp with Lemon Pepper Couscous

1. Stage

Preheat 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°F. In a small jar with a lid, toss together the seafood rub ingredients.

2. Stage

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 won’t use all of it.

3. Stage

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.

4. Stage

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.

5. Stage

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, stirring 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.

6. Stage

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.