Seared Gulf Shrimp and Black Bean Couscous with Spicy Guava Coulisis

Appetizers
Main Course

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

Makes 4 Servings

Ingredients: 

Shrimp

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

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 fresly ground black pepper to taste

Coulis

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

Seared Gulf Shrimp with Black Bean Couscous and Spicy Guava Coulis 

gall

Click for Video of Cooking Demonstration
Method: 

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.

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

Similar Recipes by course
Pickled Shrimp Pickled Shrimp Abita Crawfish Cakes Chipotle Shrimp Fred's Hottest Shrimp Pickled Shrimp With Beer And Lime
shrimp cilantro Parmesan Fried Oysters Hot Wings with Bleu Cheese greek muffaletta Spicy Chicken Nachos buffalo shrimp

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive