Marinated Shrimp & Couscous

🥘 Ingredients

• Israeli couscous
  10 oz
• balsamic vinegar
  5 tsp
• butter
  4 tbsp
• cooking oil
  1 tsp
• fresh mozzarella
  8 oz
• fry seasoning
  1 tbsp
• garlic
  4 clove
• grape tomatoes
  8 oz
• italian seasoning
  1 tbsp
• lemon
  1 unit
• mayonnaise
  2 tbsp
• mixed greens
  4 oz
• olive oil
  6 tbsp
• pepper
• salt
• scallions
  2 unit
• shrimp
  20 oz
• sliced almonds
  1 oz
• sugar
  1 tsp
• veggie stock concentrate
  4 unit
• water
  1.5 c

🍳 Cookware

• large bowl
• small pot
• small bowl
• medium bowl

1. 

   1

   Wash and dry all produce. Peel and mince or grate garlic . Quarter lemon . Trim and thinly slice scallions , separating whites from greens. Halve grape tomatoes . Dice fresh mozzarella into 1/2-inch cubes.

   garlic: 4 clove, lemon: 1 unit, scallions: 2 unit, grape tomatoes: 8 oz, fresh mozzarella: 8 oz
2. 

   2

   Rinse shrimp under cold water and pat dry with paper towels. Place shrimp in a large bowl . Add garlic, juice from half the lemon, olive oil (1 TBSP for 2 servings), half the fry seasoning , 1 tsp italian seasoning (you'll use more in the next step), and a pinch of salt and pepper . (For 4 servings, use 2 TBSP olive oil, all the fry seasoning, and 2 tsp italian seasoning.) Toss to coat. Set aside to marinate, tossing occasionally.

   shrimp: 20 oz, olive oil: 6 tbsp, fry seasoning: 1 tbsp, italian seasoning: 1 tbsp, salt, pepper
3. 

   3

   While shrimp marinates, heat a drizzle of cooking oil in a small pot over medium-high heat. Add scallion whites and 1/2 tsp italian seasoning (all for 4 servings). Cook, stirring, until fragrant, ⏱️ 1 minute . Stir in Israeli couscous , veggie stock concentrate , water , and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 8 minutes . Keep covered off heat until ready to serve.

   cooking oil: 1 tsp, Israeli couscous: 10 oz, veggie stock concentrate: 4 unit, water: 1.5 c
4. 

   4

   Meanwhile, in a small bowl , whisk together half the balsamic vinegar , half the mayonnaise , and 1/2 tsp sugar until smooth (use all the vinegar, all the mayonnaise, and 1 tsp sugar for 4 servings). Slowly whisk in 2 TBSP olive oil (4 TBSP for 4); continue to whisk until combined and creamy. Season with salt and pepper.

   balsamic vinegar: 5 tsp, mayonnaise: 2 tbsp, sugar: 1 tsp
5. 

   5

   Heat a large, preferably nonstick pan over medium-high heat. Add shrimp with marinade; cook, stirring occasionally, until opaque and cooked through, ⏱️ 6 minutes . Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.

   butter: 4 tbsp
6. 

   6

   In a medium bowl , toss together mixed greens , tomatoes, and mozzarella with as much dressing as you like. Season with salt and pepper if desired.

   mixed greens: 4 oz
7. 

   7

   Fluff couscous in the pot with a fork. Stir half the scallion greens, 1 TBSP butter (2 TBSP for 4), and a squeeze of lemon juice into the pot. Season with salt and pepper. Divide couscous and salad between plates. Top couscous with shrimp, remaining toss with scallion greens, and a squeeze with lemon juice to taste. Garnish salad with sliced almonds and serve.

   sliced almonds: 1 oz
8. 8

   Shrimp are fully cooked when internal temperature reaches 145.