Shrimp on Couscous and Summer Vegetables

12. September 2016 Shellfish, Vegetables + Salads 0

This is from Jamie Oliver’s Everyday Super Food with a few adjustments. If you’re out of luck and need to use frozen and cooked shrimp, make sure they are completely thawed and dried with paper towels before you mix them in with the marinade. (I’m sorry, by the way.) Leave them soaking longer so that the flavor penetrates.

2 sprigs of fresh rosemary, stripped
2 cloves of garlic, peeled
olive oil
1 tsp smoked paprika
1 good pinch of saffron
1 lb shrimp, deveined, peeled, tail-on
1 orange
1/2 cup couscous
1/4 cup peas
half a bunch of asparagus
1 zucchini, chopped
2 scallions, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 fresh red chile, seeded, chopped
3 fresh mint leaves, julienned
juice of 1 lemon
2 tbsp plain yogurt
salt, pepper

1. Using a mortar, pound the rosemary leaves and the garlic into a paste with a pinch of salt. Muddle in 1 tbsp of oil, the paprika, saffron and a swig of boiling water to make a marinade. Cut the orange in half and toss one half with the shrimp and the marinade. Mix well and set aside until almost ready to serve.
2. Put all the vegetables in a serving bowl with the lemon juice and the other half of the orange. Season with salt and pepper. Mix well and set aside.
3. Put the couscous into a bowl and just cover with boiling water, then pop a plate on top and leave to fluff up. Uncover after a 3 minutes and toss with the vegetables.
4. Put a large non-stick frying pan on a high heat. Add the shrimp, marinade, and orange wedges and cook for up to 5 minutes, or until the shrimp are browned, then arrange on top of the couscous and vegetables. Top with yogurt.