Subj : Grilled Seafood - 04
To   : All
From : Dave Drum
Date : Fri Jul 08 2022 14:53:56

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Grilled Shrimp W/Lemon Pepper Couscous
Categories: Seafood, Citrus, Pasta, Greens
     Yield: 4 servings

MMMMM---------------------------SHRIMP--------------------------------
     1 lb Large (U-35) shrimp;
          - shelled
     1 tb Seafood dry rub
     1 tb Olive oil

MMMMM-------------------LEMON PEPPER COUSCOUS------------------------
     1 c  Water
     1 tb Butter
     1 c  Couscous
     1 ts Lemon pepper, or 1/2
       ts Black pepper
     1 ts Lemon zest
     1 ts Fresh lemon zest

MMMMM--------------------SAUTEED SWISS CHARD-------------------------
     1 bn Swiss chard; stemmed
     1 tb Olive oil
   1/2 ts Lemon juice
   1/8 ts Table salt

 HEAT 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+XF. In a small jar with a
 lid, toss together the seafood rub ingredients.

 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 wongCOt use all of it.

 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.

 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.

 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, stir 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.

 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.

 By Nick Evans

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

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