Lodge

Ingredients for Shrimp

• 4 colossal (U-10 count) Gulf shrimp, peeled and deveined
• Salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil

Ingredients for Couscous

• 2 tablespoons cooked black beans
• 2 tablespoons julienned sun dried tomatoes
• 6 tablespoons cooked Israeli couscous
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped green onions
• Salt and freshly ground black pepper to taste

Ingredients for Coulis

• 2 ounces guava paste
• 2 ounces water
• 1 teaspoon Sriracha hot sauce

Preparation Directions

1. Season shrimp with salt and pepper. Set aside.
2. In a mixing bowl combine black beans, sun dried tomatoes, couscous, green onions and olive oil. Season with salt and pepper. Set aside.
3. In a small saucepot set over medium heat combine guava paste, water and Sriracha. Bring to a simmer and stir until blended, set aside.
4. Add vegetable oil to a medium skillet set over high heat. Heat until smoking.
5. Add shrimp and sear, 2 to 3 minutes each aide.
6. To serve, divide couscous mixture evenly among 4 plates. Top each with 1 shrimp and nap coulis atop shrimp.