Seared Gulf Shrimp and Black Bean Couscous with Spicy Guava Coulisis
Recipe Courtesy of Chef Ryan Gall, Salu, New Orleans, LA
Makes 4 Servings
Seared Gulf Shrimp with Black Bean Couscous and Spicy Guava Coulis
Season shrimp with salt and pepper.
In a mixing bowl combine black beans, sun dried tomatoes, couscous, green onions and olive oil.
Season with salt and pepper.
In a small saucepot set over medium heat combine guava paste, water and Sriracha.
Bring to a simmer and stir until blended.
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.