Chilled Shrimp and Couscous

recipe image

Think of this as a fresh take on pasta salad. . . an elegant side to a summer buffet or an entree in itself. It derives from one of my favorite comfort foods – one I don’t make often: shrimp and grits. Shrimp and grits – Charleston-style – is a heaven-sent dish of creamy, buttery, cheesy goodness, topped with a spicy shrimp “gravy.” My summer version here a far lighter dish than the classic Southern fare – substituting pearl (Israeli) couscous for the creamy stone-ground grits. The “dressing” is mayonnaise-based, doctored with lemon, a dash of Worcestershire sauce, and fresh herbs from the garden. (Because I had a muffaletta-type spicy pickled olive spread on hand, I also added that to the dressing. Most recipes for the shrimp topping call for bacon. I recommend kicking it up a notch (as Emeril would say) with a few slices of Italian Tazzo ham. Absolutely nothing stands in the way of serving this dish hot — though an afternoon siesta in the fridge is recommended for optimal blending of the flavors.

  • 2 cups pearl (Israeli) couscous
  • 1 cup chicken stock
  • 1 cup water
  • 1.5 pounds uncooked shrimp, peeled an deveined
  • 1/2 yellow bell pepper, chopped
  • 1/2 sweet red pepper, chopped
  • 2 garlic cloves, minced
  • 4 ounces Tazzo ham (substitutes: procuitto or sweet Italian bulk sausage)
  • 1 shallot, finely sliced
  • splashes Tabasco, or red pepper sauce of choice
  • 3 tablespoons olive oil (for cooking)
  • 2 scallions, chopped for garnish
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons fresh herbs (oregano, thyme, basil leaves)
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon dry mustard
  • 1 tablespoon Muffaletta (olive relish) Optional


  1. To prepare couscous: heat a tablespoon of olive oil in a medium pan, add two cups of couscous. Stir until couscous is coated in warm oil – (do not let the mixture brown). Add chicken stock and water, and simmer for about twenty minutes. Or until couscous has absorbed all liquid and is done. Set aside.
  2. In a sauté pan, heat 1 tablespoon of oil, add ham (or sausage), garlic, shallot, peppers. Cook until vegetables are softened. Combine vegetable mixture with couscous.
  3. To sauté shrimp, add 1 tablespoon olive oil in the pan used for the veg mixture (or use a separate pan). Cook about two minutes until shrimp are plump and tender. Remove immediately from heat.
  4. To prepare dressing: in a small bowl, combine all six ingredients and whisk.
  5. To assemble: stir dressing into couscous vegetable mixture, top with shrimp, garnish with chopped scallions or fresh herbs. Dish may be served hot, chilled or at room temperature. (It’s all good.)


You Might Also Like

No Comments

Leave a Reply