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 This kitchen-tested dinner for 3 is fast and easy to make. I have cooked this for my family on several occasions and everyone always enjoyed it. I use the colossal shrimps but you can also substitute the jumbo size – just add more shrimps. This recipe is not only filling, but also wholesome. It is considered one of the healthier foods around. I serve couscous as a substitute for rice. Couscous is a food from Western Mediterranean, although it is also eaten in many other parts of the world. It is available from any grocery store.
Serves 3
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12 frozen, deveined colossal shrimps, thawed and pat dried
- 1 egg white, slightly beaten
- vegetable oil
- garlic salt
- 2 tablespoons breadcrumbs
- freshly ground pepper
- 1 cup couscous
1 1/2 cups water
salt
- 1/4 cup chopped red onions
- 1 stalk celery, tiny diced
- 3 pieces red radishes, tiny diced
- 1/4 cup golden raisins
- 1 tablespoon chopped fresh parsley
Put the shrimps in a bowl and season with garlic salt and pepper.
Next, pour the egg white then blend in the breadcrumbs.
Heat a heavy saut? pan over high heat and add 2 to 3 tablespoons of vegetable oil.
Add the shrimps and stir-fry.
Cook for 2 to 3 minutes until the shrimps are red.
Transfer to a bowl and keep warm.
To cook the couscous:
Bring water and pinch of salt to a boil in a sauce pan over high heat.
Add couscous and reduce heat and let it simmer for 2 minutes. (If possible, use a timer.) Remove from heat and cover the sauce pan for 10 minutes.
Fluff the couscous with a wooden spatula and let it stand for a few minutes.
In a separate non-stick pan, saut? the onions until soft.
Drop the celery and radish. Stir in the couscous, spring onions, raisins and parsley and cook for 2 to 3 minutes. (Do not overcook.) Season with salt and pepper.
To serve, arrange the shrimps in the center of a large platter and pour the couscous around the shrimps.
Household Hints:
One of the many things to do now to prepare for the Fall season is to get your sears or clippers sharpened. This will make it a lot easier to prune your trees, border shrubs, plants, etc. Dull sears/clipper blades can split or break branches unnecessarily, and can lead to plant disease or pest infestation.
Before pruning, apply vegetable spray to the blades for easy sap removal. Additionally, clean your sears/clipper regularly with soap and water, then soak in a solution of ten parts water to one part bleach to avoid infecting your plants.
Editor’s note: Mrs. Evelyn S. Bunoan is Owner/Master Chef, Philippine Oriental Market & Deli (with more than 29 years of service to the Filipino-American community) - 3610 Lee Highway, Arlington, Virginia; (703)528-0300; Master Chef (French cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, food stylist, cake designer, and culinary writer; kitchen-tested and mastered more than 400 recipes, and counting. Host of the cooking show – “Evelyn’s Kitchen – Cooking with Friends”.
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