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Seared Gulf Shrimp with Black Bean Couscous and Spicy Guava Coulis

Description

Recipe Courtesy of Chef Ryan Gall, Salu, New Orleans

Course:
Appetizer / Entrée
Servings:
4
Level:
Intermediate
Occasion:
Year Round
  • Prep Time:
    15 mins
  • Cook Time:
    5 mins
  • Ready In:
    5 mins

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.

Suggested Cookware