chelsea'srecipes

Shrimp:

1  teaspoon grated lime

1/4 cup fresh lime juice

3 tablespoons extra-virgin olive oil

2 tablespoons low-sodium soy sauce

1 jalapeno chile, seeded and minced

2 tablespoons chopped cilantro leaves

1 tablespoon minced garlic

1 tablespoon sugar

1 teaspoon chili powder

1/4 teaspoon cayenne

1 1/2 pounds medium shrimp in the shell

Coucous:

2 cups Israeli couscous

1 mango

1 medium zucchini

Vegetable oi, from brushing

2 1/2 cups chicken stock (homemade or low-sodium)

1/2 to 1 teaspoon kosher salt (to taste)

1 tablespoon unsalted butter

2 tablespoons chopped flat-leaf parsley leaves

How to:

Marinate the shrimp: In a medium bowl, stir together the lime zest, juice, olive oil, soy, jalapeno, cilantro, garlic, sugar, chili powder, and cayenne.  Peel the shrimp leaving on the tail and de-vein.  (I didn’t leave the tails on)

Rinse and then pat completely dry with paper towels.  Put the shrimp in a large zipper bag, pour the marinade over, close the bag, pushing out any air, and rub the marinade into the shrimp.  Refrigerate for 20 minutes. (don’t leave in there longer you are not making cheviche!)

Preheat a grill to medium-high heat.

Make the couscous: in a dry, medium saucepan over medium-low heat, toss the couscous, stirring frequently, until golden brown, 8 to 10 minutes.  Set aside.

Peel the mango, stand it on its end with a skinny edge facing you and run your knife close to the seed core to cut 2 slices off each of the two sides, making 4 slices each 1/2 inch thick. (as it turns out I am really bad at this and I need practice!) Slice the zucchini lengthwise into 1/3 to 1/2-inch slices.

Brush the mango and zucchini pieces with vegetable oil on both sides and grill until charred and tender, 6 to 8 minutes.  Let cool, and then cut into 1/2-inch chunks.

In a medium saucepan, bring the chicken stock to a boil.  Add the toasted couscous, stir, cover, reduce the heat, and simmer for 7 minutes.   Add the mango, zucchini, 1/2 teaspoon salt, the butter, and parsley: cook for 1 minutes  Taste for seasoning and doneness.  Keep warm.

Put the shrimp on a cutting board and nestle them together in groups of 6.  Using 2 skewers for each group (this keeps them from falling into the grill and makes them easier to turn) (you will see by my pictures that I skipped/didn’t read that part!) skewer the shrimp.  Grill the shrimp until just cooked through, 2 minutes per side, and serve on top of the couscous.