Marinated Italian Shrimp & Couscous

🥘 Ingredients

• Fresh Mozzarella (into ½-inch cubes)
  8 oz
• Fry Seasoning
  1 tbsp
• Grape Tomatoes
  8 oz
• Italian Seasoning (divided)
  1 tbsp
• Mixed Greens
  4 oz
• Pearl Couscous
  3 c
• Sliced Almonds
  1 oz
• Veggie Stock Concentrate
  4 unit
• balsamic vinegar
  5 tsp
• butter
  1 tbsp
• garlic
  4 clove
• lemon
  2 unit
• mayonnaise
  2 tbsp
• olive oil
  1 tbsp
• paper towels
• pepper
• salt
• scallions
  2 unit
• shrimp
  20 oz
• sugar
  ½ tsp
• water
  2 c

🍳 Cookware

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

1. 

   1

   Wash and dry produce. Peel and mince or grate garlic . Quarter lemon . Trim and thinly slice scallions , separating whites from greens. Halve Grape Tomatoes . Dice Fresh Mozzarella .

   garlic: 4 clove, lemon: 2 unit, scallions: 2 unit, Grape Tomatoes: 8 oz, Fresh Mozzarella: 8 oz (into ½-inch cubes)
2. 

   2

   Rinse shrimp under cold water and pat dry with paper towels . In a large bowl , toss shrimp with garlic, half the Fry Seasoning , 1 TBSP olive oil , 1 tsp Italian Seasoning , juice from half the lemon, and a pinch of salt and pepper (use all the Fry Seasoning, 2 TBSP olive oil, and 2 tsp Italian Seasoning for 4 servings). Set aside to marinate, tossing occasionally.

   shrimp: 20 oz, paper towels, Fry Seasoning: 1 tbsp, olive oil: 1 tbsp, Italian Seasoning: 1 tbsp (divided), salt, pepper
3. 

   3

   While shrimp marinates, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and ½ tsp Italian Seasoning (1 tsp for 4 servings). Cook, stirring, until fragrant, ⏱️ 1 minute . Stir in Pearl Couscous , Veggie Stock Concentrate , water (4 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.

   Pearl Couscous: 3 c, Veggie Stock Concentrate: 4 unit, water: 2 c
4. 

   4

   While couscous cooks, in a small bowl , whisk together half the balsamic vinegar , half the mayonnaise , and ½ 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: ½ tsp
5. 

   5

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

   butter: 1 tbsp
6. 

   6

   In a medium bowl (second large bowl for 4 servings), toss Mixed Greens , tomatoes, and mozzarella with as much dressing as you like. Season with salt and pepper.

   Mixed Greens: 4 oz
7. 

   7

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

   Sliced Almonds: 1 oz