recipe
Cherry Wrapped Shrimp with Cous Cous
You can really taste the fruit in the cherry wood, and for something as delicate as shrimp this flavor is quickly and easily infused.
TOTAL TIME
Active Time 25 minutes
SERVINGS
4 people
INGREDIENTS
- Cherry Grilling Wraps
- 20 medium Shrimp, peeled and deveined
- 1 Tbsp Sumac Powder
- ½ Tbsp Olive Oil
- 1 Lime, juice and zest
- pinch Salt
For the Cous Cous Salad
- 2 cups Cous Cous, uncooked
- 2 Tbsp Tomato Paste
- 1 Bay Leaf
- ½ Red Pepper, diced small
- ⅓ cup Extra Virgin Olive Oil
- 1 Lemon, juice and zest
- 1 small garlic clove, finely minced
- ½ Tbsp Cumin, ground
- ½ cup Cilantro, chopped
- Salt to taste
CHEF'S TIP
Don’t follow the cooking instructions on the cous cous package. Follow the instructions below, they are better.
DIRECTIONS
- Preheat a grill or oven to 400°F and soak the wraps in water for at least 1 minute.
- Place the shrimp in a bowl with the sumac, oil, lime, and salt. Toss to combine and set aside.
- Bring 3 cups of water to the boil, add the tomato paste and bay leaf, stir to dissolve.
- Place the cous cous in a bowl and add ½ cup of the hot stock, quickly stir with a fork, and cover tightly. Wait 5 minutes and repeat until the stock is used up, then work out any lumps. This will result in a lighter end product.
- Quickly stir the oil and remaining ingredients into the cous cous, season with salt and set aside.
- Divide the shrimp evenly between 4 grilling wraps. Place the shrimp on the wraps and fold over to enclose, secure with twine.
- Cook the shrimp for around 5 minutes and serve immediately with the cous cous.
*Keep a spray bottle of water handy in case of flare-ups.
