This pesto shrimp couscous dish is a savory and flavorful meal that is sure to appeal to those who enjoy rich and herby flavors. The combination of basil pesto, chimichurri seasoning, and lemon create a delicious and tangy sauce that coats the pearl couscous and shrimp perfectly. The addition of yellow bell peppers and green onions add a pop of color and a bit of crunch to the dish, while the parsley adds a fresh and herbaceous flavor. This dish is ideal for anyone who loves seafood and wants a meal that is both satisfying and flavorful. The option to add steak strips makes it a great choice for those who want a heartier meal, while the double portion of shrimp is perfect for those who want to indulge in a little extra seafood. Overall, this pesto shrimp couscous dish is a delicious and satisfying meal that is sure to please even the most discerning palate.
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Ingredients
2 tsp(s) Chimichurri Seasoning
2 tsp(s) Mirepoix Broth Concentrate
3/4 cup(s) Pearl Couscous
16 oz(s) Double Portion-Shrimp
Instructions
1. Start by preparing the ingredients. Wash and dry the yellow bell pepper, Roma tomato, and parsley. Peel and chop the yellow bell pepper into small pieces. Chop the Roma tomato into small pieces. Rinse and dry the parsley, then chop it into small pieces.
2. Prepare the pesto. In a small bowl, mix together 1 oz(s) of basil pesto and 2 tsp(s) of chimichurri seasoning.
3. Prepare the couscous. In a medium saucepan, bring 1 1/2 cups of water to a boil. Add 1/4 oz(s) of Mirepoix broth concentrate and 3/4 cup(s) of pearl couscous. Stir well, cover the saucepan, and turn off the heat. Let it sit for 10 minutes.
4. Cook the shrimp. In a large skillet, heat 1 tsp(s) of oil over medium-high heat. Add 8 oz(s) of shrimp and cook for 3-4 minutes on each side, or until they are pink and cooked through. Remove the shrimp from the skillet and set them aside.
5. Cook the steak strips (optional). In the same skillet, add 1 tsp(s) of oil and cook 10 oz(s) of steak strips for 3-4 minutes on each side, or until they are cooked to your desired level of doneness. Remove the steak strips from the skillet and set them aside with the shrimp.
6. Prepare the vegetables. In the same skillet, add 1 tsp(s) of oil and sauté the chopped yellow bell pepper and Roma tomato for 3-4 minutes, or until they are tender.
7. Add the pesto to the skillet. Stir in the pesto mixture from step 3 and cook for 1-2 minutes, or
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