Entrées

Cranberry Pesto Shrimp over Curried Israeli Couscous with Mango and Cranberries

Spicy Cranberry Pesto Shrimp
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Ingredients

  • Cranberry Pesto Shrimp:
  • 1 cup dried cranberries
  • 1 1/2 cup basil leaves, fresh
  • 1 1/2 cup mint leaves, fresh
  • 1/2 cup parsley, fresh
  • 5 large cloves garlic
  • 1/2 tsp crushed red pepper flakes
  • 3 Tbsp cranberry juice cocktail
  • 1 large lemon, juiced
  • 2 tsp salt
  • 1/2 tsp. black pepper
  • 1/2 cup olive oil
  • 16 shrimp, 16/20 count, peeled and deveined
  • 4 12-inch skewers, soaked in water
  • Curried Israeli Couscous:
  • 2 cups Israeli couscous
  • 6 Tbsp olive oil, divided
  • 1/2 tsp mustard seeds
  • 3 tsp curry powder, yellow
  • 1/2 cup red onion, small dice
  • 2 1/2 cups of vegetable stock
  • 1/2 cup red bell pepper, small dice
  • 1/4 cup cilantro, fresh, chopped
  • 1/4 cup mint, fresh, chopped
  • 3 Tbsp local honey
  • 1 large mango, chopped
  • 2 limes, juiced
  • 1/2 cup dried cranberries
  • Salt and pepper to taste

Instructions

  • Cranberry Pesto Shrimp- Soak dried cranberries in hot water for 10 minutes to rehydrate; drain and discard water.
  • To make pesto sauce, place the first ten ingredients into a food processor and turn on. Slowly add the olive oil until well processed. Add more oil if needed and adjust salt and pepper to taste.
  • Place shrimp in a bowl and top with the pesto sauce and mix well. Refrigerate for at least 30 minutes (longer if possible), up to 3 hours.
  • Place four shrimp on each skewer and keep refrigerated until ready to use.
  • Cook the shrimp on a preheated, prepared gas or charcoal grill, 2-3 minutes per side depending on the temperature of the grill.
  • Israeli Couscous- In a 4-quart sauce pan, add half the olive oil and gently heat over medium heat, Add half the red onion and saute until translucent, about 1 minute. Add mustard seeds and curry powder and saute for another 30 seconds. Note: DO NOT place nose over pot. The mustard seeds produce mustard gas that can be very unpleasant to inhale.
  • Add vegetable stock to pan and bring to a boil.
  • Add couscous to boiling broth and cook for 1 minute. Cover pan and remove from heat; leave covered for 10 minutes.
  • After 10 minutes, fluff with fork, transfer to large mixing bowl, cover and refrigerate for 2 hours.
  • When couscous has cooled, add remaining ingredients (remaining onion, peppers, cilantro, mint, mango, honey, lime juice, cranberries, and remaining olive oil, if necessary), mix well and adjust seasoning, to taste.
  • After the curried Israeli couscous has been made and refrigerated, cook the shrimp according to recipe directions.
  • Place a 4 oz. spoonful of curried Israeli couscous on a plate and top with four shrimp.
  • * Works very well with grilled chicken as well!