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Seared Shrimp & Pearl Couscous Salad

with Kohlrabi, Cherry Tomatoes & Cilantro Sour Cream

Cooking time

25 minutes

Servings

2/4

Calories

680 /serving

When it comes to deliciousness, these shrimp are swimming in it! You’ll give them a quick sear and then rest them on a stunning salad set for a fall evening. It starts with pearl couscous, tossed with chunks of tangy-crisp kohlrabi and sunshine-sweet cherry tomatoes. The saucy sour cream is what sets you up for success: mix it with fresh cilantro and a drop of vinegar to sass it up and let it loose.

We will send you:

  • 285g Shrimp
  • 280g Cherry tomatoes
  • 1 Kohlrabi
  • 1 Bunch of cilantro
  • 30ml Mayonnaise
  • 15ml White vinegar
  • 165g Multicoloured pearl couscous
  • 43ml Sour cream
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Eggs, Milk, Shrimp, Sulphites, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Strainer
Peeler
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
7 g
Sodium
1300 mg
Total Carb
83 g
Sugars
10 g
Protein
35 g
Fibre
9 g
Preparation
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Boil the couscous
Bring a medium pot of salted water to a boil. Add the couscous; stir gently to separate. Boil, 8 to 12 min., until tender. Drain and transfer to a large bowl. Add 1 tbsp butter (double for 4 portions); season with ⅓ of the spices. Stir until the butter has melted and set aside in a warm spot.
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Mise en place
Peel and small-dice the kohlrabi. Halve the tomatoes. Finely chop the cilantro leaves and stems.
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Make the cilantro sour cream
In a medium bowl, combine the mayo, sour cream, vinegar, all but a generous pinch of the cilantro and ½ tbsp water (double for 4 portions); season with S&P. Stir well, using the back of your spoon to bruise the cilantro against the sides of the bowl.
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Cook the shrimp
Pat the shrimp dry with paper towel and remove the shells from the tails if desired; season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Cook the shrimp* in a single layer, 1 to 2 min. per side, until opaque and cooked through. Add the remaining cilantro and toss well.
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Finish & serve
To the bowl of couscous, add the tomatoes, kohlrabi and ½ the cilantro sour cream; season with S&P and toss well. Divide the couscous between your plates. Top with the shrimp. Drizzle with the remaining cilantro sour cream. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.