Seared Gulf Shrimp and Black Bean Couscous with Spicy Guava Coulisis

Main Course

Recipe Courtesy of Chef Ryan Gall,  Salu, New Orleans, LA

Makes 4 Servings



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


  • 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 fresly ground black pepper to taste


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

Seared Gulf Shrimp with Black Bean Couscous and Spicy Guava Coulis 


Click for Video of Cooking Demonstration


Season shrimp with salt and pepper.
Set aside.

In a mixing bowl combine black beans, sun dried tomatoes, couscous, green onions and olive oil.
Season with salt and pepper.
Set aside.

In a small saucepot set over medium heat combine guava paste, water and Sriracha.
Bring to a simmer and stir until blended.
Set aside.

Add vegetable oil to a medium skillet set over high heat.
Heat until smoking.
Add shrimp and sear, 2 to 3 minutes each aide.

Divide couscous mixture evenly among 4 plates.
Top each with 1 shrimp and nap coulis atop shrimp.

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