Tuscan Shrimp with Lemon Pearl Couscous
Overview
Tender shrimp, seasoned with Bella Sun Luci sun dried tomatoes, lemon zest, and aromatic herbs, are seared until lightly caramelized and served over a refreshing pearl couscous salad. Crisp cucumber, creamy feta, and fresh herbs mingle with sweet sun dried tomatoes and bright Bella Sun Luci Lemon Vinaigrette. Finished with fresh lemon and a drizzle of extra virgin olive oil, this Mediterranean-inspired dish balances savory richness with vibrant citrus and a delicate hint of heat.
Total Cook Time: 45 minutes
Serves: 6
Bella Products Used:
Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs 8.5 oz
Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ
Meyer Lemon Vinaigrette with Wildflower Honey
Ingredients
Shrimp:
- 2 lbs large raw shrimp, peeled and deveined (tails on or off)
- 2 tbsp finely minced Bella Sun Luci sun dried tomatoes, julienne cut
- 1 tbsp reserved oil of Bella Sun Luci sun dried tomato
- 1 teaspoon finely grated lemon zest
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper
Lemon Pearl Couscous Salad:
- 1½ cups pearl couscous
- 2½ cups low-sodium chicken broth
- 2 medium seedless cucumbers, finely diced
- 3/4 cup Bella Sun Luci Julienne Cut Sun-Dried Tomatoes, finely chopped
- 1 medium shallot, finely diced
- ¾ cup crumbled feta cheese
- ⅓ cup chopped fresh parsley
- 2 tbsp thinly sliced fresh basil
- 1 tsp dried oregano
- ½ cup Bella Sun Luci Lemon Vinaigrette
Finishing:
- Juice of ½ fresh lemon
- Zest of ½ lemon
- 2 tbsp chopped parsley
- 2 tbsp thinly sliced basil
- 1 tbsp Bella Sun Luci Extra Virgin Olive Oil
- Freshly cracked black pepper
- Grilled lemon halves
Directions
1. Cook the Couscous
Bring the chicken broth to a boil in a medium saucepan. Stir in the pearl couscous. Reduce heat to medium-low, cover, and simmer for 8–10 minutes, or until the broth has been absorbed and the couscous is tender. Fluff with a fork. Stir in the ½ teaspoon dried oregano and some fresh cracked black pepper. Spread onto a baking sheet or large plate and cool completely.
2. Prepare the Salad
In a large bowl combine: cooled pearl couscous, diced cucumbers, finely chopped Bella Sun Luci sun-dried tomatoes, diced shallot, ⅓ cup parsley, 2 tablespoons basil, feta cheese, pour the Bella Sun Luci Lemon Vinaigrette over the salad. Gently toss until evenly coated. Refrigerate while preparing the shrimp.
3. Prepare the Shrimp
Pat the shrimp dry. In a medium bowl, combine the finely minced sun-dried tomatoes, reserved tomato oil, lemon zest, oregano, dried basil, garlic powder, paprika, onion powder, salt, black pepper, and crushed red pepper, if using.
4. Cook the Shrimp
Heat a large nonstick skillet over medium-high heat. Place the shrimp in a single layer. Cook for 2–3 minutes on the first side. Turn and cook for another 1–2 minutes, until the shrimp are opaque and lightly caramelized.
5. Plate
Spoon the lemon pearl couscous salad onto a serving platter or individual plates. Arrange the shrimp over the top. Finish with a combination of fresh lemon juice, lemon zest, parsley, basil, light drizzle of Bella Sun Luci Extra Virgin Olive Oil, Freshly cracked black, and/or grilled lemon halves. Add the shrimp and toss until each piece is lightly and evenly coated. Let the shrimp rest for 10 minutes.
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