So, this is my first post on Kitchen Psycho, and I am so happy to be here!! One thing you all should know about me is that I am not big on measuring ingredients…I eyeball and estimate a LOT when I am cooking.
I will do my best not to do that and provide exact measurements. Also, even though I love to cook, I know nothing about taking good pictures of my food. This blog and this cooking challenge will be an opportunity for me to learn how to take better pictures and maybe pick up a new skill.
Now, you all know the deal with our cooking challenge. This is citrus week, which I was excited about because I LOVE citrus… This dish is one that I came up with on my own. Since we are in the dead heat of summer, I wanted to do something that was light and that would be good room temp or cold. I think this fits the bill! The most time-consuming part is slicing the veggies and peeling and deveining the shrimp (if you don’t buy them already peeled and deveined). I suggest getting everything ready first, and then it all comes together very quickly.
SESAME ORANGE SHRIMP AND COUSCOUS
1 lb. shrimp, peeled and deveined
1 red bell pepper, very thinly sliced
4 small green onions, sliced, both white and green parts (about ½ c.)
¼ c. chopped fresh cilantro (a small handful)
Zest from 1 large orange
½ large orange, peeled and roughly chopped
½ c. fresh orange juice
2 Table spoons teriyaki
1 teaspoon sesame oil
3 teaspoons grated ginger
1 garlic clove, minced
Salt and pepper to taste
Red pepper flakes to taste
Toasted cashews (optional)
5 cups prepared couscous
Prepare the couscous according to package directions. Fluff well with a fork, and transfer to a large bowl. Set aside. Peel and devein your shrimp and put them in a large bowl. Drizzle shrimp with enough sesame oil to coat well, mix in orange zest, salt and pepper to taste, and red pepper to taste. Set aside.
To make the dressing, combine the orange juice, teriyaki, sesame oil, grated ginger, garlic, and salt and pepper in a bowl and whisk well. Set aside.
Heat a nonstick skillet over medium high heat. Saute the shrimp, stirring, until pink and opaque, 5-7 minutes. If you don’t have or don’t want to use a nonstick skillet, you might want to add a little sesame oil or water to the pan so that the shrimp doesn't stick.
Once the shrimp are done, add to the bowl with the couscous. Add the bell pepper, green onion, cilantro, and chopped orange. Stir and combine well. Pour in the dressing and stir well. Serve with toasted cashews or pistachio nuts.
NOTES: This can be served room temperature or cold, and it’s even better the next day. Next time I make it, I might add a diced cucumber and I might double or triple the dressing, since it kind of just absorbed into the dish. All in all, I was happy with it, and I will definitely make it again!!
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg