Get 10 FREE meals with your first delivery and skip the grocery line! New clients only. Redeem offer
Member favourite

Smoky Citrusy Shrimp Skewers

with Cilantro Cream over Pearl Couscous

Cooking time

25 minutes

Servings

2/4

Calories

620 /serving

These brochettes are festive in colour, flavour and spirit, starring citrus-spritzed shrimp speckled with deep and smoky Mexican-inspired spices. You’ll brighten up a September evening even more by adding garlicky string beans and pink rounds of radish to a bed of plump couscous beads flecked with citrus zest. Serve with creamy dipping sauce and a generous garnish of chopped cilantro—it’s not just your imagination, it really does look like confetti!

We will send you:

  • 285g Shrimp
  • 300g String beans
  • 1 Bunch of cilantro
  • 90g Radishes
  • 1 Garlic clove
  • 1 Lime (or lemon)
  • 165g Multicoloured pearl couscous
  • 43ml Sour cream
  • 4 Bamboo skewers
  • 9g Southwestern Kick spices (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)

Contains: Milk, Shrimp, Wheat

You will need:

Medium pot
Zester
Strainer
Oil
Large pan
Salt & pepper
Total Fat
15 g
Saturated Fat
4 g
Sodium
1380 mg
Total Carb
87 g
Sugars
9 g
Protein
35 g
Fibre
11 g
Preparation
a picture
Boil the couscous
Bring a medium pot of salted water to a boil. Zest and juice the lime. Add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 12 min., until tender. Drain and rinse under cold water. Transfer to a bowl; add up to ½ the lime zest and a drizzle of oil to prevent clumping. Season with S&P and toss well. Set aside in a warm spot.
a picture
Mise en place
While the couscous boils, place the skewers in a shallow bowl and cover with water. Remove the stem ends of the string beans. Thinly slice the radishes into rounds and place in a bowl of cold water. Mince the garlic. Roughly chop the cilantro leaves and stems. Pat the shrimp dry with paper towel. In a large bowl, combine the shrimp, remaining lime zest and a drizzle of oil; season with ⅓ of the spices and S&P.
a picture
Sauté the string beans
In a large pan, heat a drizzle of oil on medium-high. Add the string beans and garlic; season with ½ the remaining spices and S&P. Sauté, stirring frequently, 1 to 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and sauté, stirring frequently, 1 to 2 min., until crisp-tender. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
a picture
Prepare & cook the shrimp
Drain the skewers and thread each one with the shrimp, leaving 1 inch free on the bottom. In the reserved pan, heat a drizzle of oil on medium-high. Cook the shrimp skewers*, 1 to 2 min. per side, until opaque and cooked through.
a picture
Make the salad
While the shrimp cook, in a medium bowl, combine the radishes (drain and pat dry with paper towel before adding), up to ⅓ of the cilantro and up to ½ the lime juice; season with S&P.
a picture
Make the cilantro cream & serve
In a small bowl, combine the sour cream, remaining lime juice and up to ½ the remaining cilantro; season with the remaining spices and S&P. Divide the couscous between your plates. Top with the shrimp skewers, string beans and salad. Top the shrimp with a spoonful of the cilantro cream. Garnish with the remaining cilantro. Serve any remaining cilantro cream on the side. Bon appétit!

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