Do you say shrimp or shrimps?
Madame Editor says it’s shrimp. But I like shrimps. Even my husband says shrimps (he has an accent, so he can get away with it). After a heated debate via text message, which involved an alarming number of shrimp emoji’s and red angry faces, I waved my white flag to the Editor. Shrimp singular it is.
Earlier this week, I whined about my busted fridge and if you’re just joining us, I have made it my personal mission to let nothing go to waste. Amidst all of the chaos, two impromptu recipes were born out of my unfortunate kitchen malfunction. My summer crunch salad came first, and now this festive ensemble of garlicky grilled shrimp.
You get a free salad with that: whole wheat couscous, sweet corn, cucumbers, and lots of fresh lemon and olive oil.
These jumbo shrimp (ah, shrimpsss!) were buried in my freezer and somehow survived the epic meltdown. Shrimp scampi was about to happen. However, the roof guy was coming over to give us a quote (yes, my life is falling apart) and I wasn’t in the mood for a seafood scented kitchen. I relocated this project to my outdoor grill. A quick marinade of garlic and white wine was made for the shrimp to soak, while I prepared the beginnings of a couscous salad.
I came up with a neat little trick for that too- I boil a big pot of water for my corn, and instead of discarding the water, I use it to flavor my couscous. Just mix the two together and let it sit. In about 5 minutes, you will have gorgeous fluffy couscous. Flavorful and functional.
We waste no time over here.
To serve, I made a mad dash for the prettiest plates that I could find before my feline friends attacked my lunch. Pink and red flowers make everything better, don’t you think? The flavors of charred shrimp, buttery garlic, and sweet corn was an unexpected treat. That roof guy definitely missed out.
PS- Eva, if you are reading this, the day you stop sending me product samples I will die. Enjoy friends!
- To save on time, you can purchase shrimp already cleaned and deveined.
- Because the couscous salad needs time to chill, make sure to start that first before you grill the shrimp.
- If you’re curious about what kind of white wine to you will need, use what’s good enough to drink! I like a dry sauvignon blanc or pinot grigio.
- 1 1/2 lbs. jumbo shrimp, cleaned + deveined, shells removed
- 1 garlic clove, grated
- 1 tbsp. white wine
- 2 tbsp. olive oil
Garlic butter sauce
- 2 tbsp. butter
- 1 garlic clove, grated
- 1/4 c. white wine
- 1 c. dry whole wheat couscous
- 2 ears of corn, cleaned
- 1/2 English cucumber, thinly sliced
- juice of 1 lemon
- 2 tbsp. olive oil
- 1/3 c. roughly chopped parsley
- salt + pepper to taste
*Because the couscous salad needs a little time to chill, make sure to start that first before you grill the shrimp.
- For the couscous salad, bring a large pot of water to a boil. Add the corn and cook until tender, about 5 minutes. Using tongs, remove the corn and place onto a cutting board; do not discard the water. When cool enough to handle, shave the kernels off the cob.
- In a large bowl, add the dry couscous. Cover with 1 cup of the reserved hot cooking water. Cover with plastic wrap and let it sit for about 5 minutes. When ready, drizzle with olive oil and fluff with a fork to prevent sticking. Spread out onto a rimmed baking sheet to cool.
- For the vinaigrette, add the lemon juice to a small bowl and slowly whisk in the olive oil to emulsify. Add the parsley, and season with salt and pepper to taste. Set aside.
- To finish the salad, add the cooled couscous, corn, and cucumbers to a bowl. Pour over the vinaigrette. Mix well to combine and chill before serving.
- For the marinade, place the shrimp, garlic, white wine and olive in a large bowl. Season with salt and pepper. Marinate for up to 15 minutes (any longer and the shrimp will get rubbery).
- Preheat the grill to medium heat. Grill the shrimp for about 3-4 minutes on each size. Grill time will vary depending on the size of your shrimp. Transfer to a platter.
- To make the sauce, add the butter, white wine, and garlic to a small pan over low heat. When the butter is melted, and the garlic is fragrant remove from the heat.
- To serve, pour the garlic butter sauce over the grilled shrimp. Arrange the couscous salad on the side with extra lemon and olive oil, if desired.