Good Eats!

Shrimp with Avocado-Mango Salsa

Wow… I was not expecting this to turn out as well as it did!   You really can do anything with couscous; this was a perfect blend and it didn’t take long at all. My husband picked up some fresh shrimp already peeled & deveined from Saltwater Seafood.  Instead of a medium tomato, I halved some grape tomatoes.  I cheated by using refrigerated Gourmet Garden cilantro instead of freshly chopped and I bought some already diced mango from Whole Foods.  Needless to say, my husband made sure there weren’t any leftovers.  I will surely be making this again, soon!

INGREDIENTS

  • Vegetable oil cooking spray
  • 8 cups baby spinach
  • 1 cup couscous
  • 1 pound medium shrimp, shelled and deveined
  • 1/2 cup chopped fresh cilantro, divided
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt,divided
  • 1 large mango, peeled and diced
  • 1 medium avocado, diced
  • 1 medium tomato, diced
  • 1/4 cup chopped red onion
  • 1/2 jalapeño chile, seeded and finely chopped
  • 1 tablespoon fresh lime juice

PREPARATION

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.

Source:  Epicurious

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