Chipotle Caesar Shrimp on Cous Cous with Salad Yields 4
Main Ingredient: Fish/Seafood
Meal Type: Salad
½ cup
Renée’s Gourmet Caesar Dressing
1 cup
cous cous
1½ cup
water
1
roasted red pepper, julienned
2
green onion, chopped
1 tbsp
chopped parsley
½ tsp
fresh thyme leaves
2 tsp
lemon juice
1 tbsp
olive oil
12
thawed, cooked black tiger shrimp
1 tsp
chipotle pepper
2 cups
mesclun greens
1 tsp
salt
1
lemon
salt and pepper to taste
Place dry cous cous in a medium-sized bowl and cover with 1 ½ cups boiling water. Cover tightly and let steam for approximately 10 minutes, or until cous cous is tender.
Let cool, toss with a fork and add roasted red pepper, onions, parsley, thyme, lemon juice and olive oil.
Mix thawed shrimp with Renée’s Caesar Dressing and chipotle pepper.
Arrange ½ cup mesclun greens and ½ cup cooked cous cous adjacent on a plate.
Add three shrimp on top of the cous cous and drizzle plate with remaining dressing from the shrimp.
Serve with a lemon wedge.
Tasty Substitutions: To add Italian flair, substitute polenta for the cous cous. Chicken may also be substituted for shrimp.
