Smoked Paprika Shrimp on Dashi Cous Cous
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Looking for shrimp recipes with international flair? Consider this smoked paprika shrimp on dashi cous cous. It’s a culinary excursion with stops in North Africa, Asia and Latin America — starting with cous cous from the mountains of Tunisia cooked in a unique umami flavored broth of dashi made from kombu seaweed and bonito flakes that points to the Far East. Mix in the soft, Latin American flavor of avocado and top with Gulf head shrimp coated with smoked paprika (which accents the smoky flavor from the dashi). This healthy, satisfying dish is with good source of protein, and rich in fiber and B vitamins. Avocado contains more potassium than bananas and loaded with heart-healthy monounsaturated fatty acid. Serves 4.
INGREDIENTS
Cous Cous
1 Tbsp olive oil
2 shallots, finely sliced
2 garlic cloves, crushed
1 cup cous cous
2 cups homemade dashi
3 sprigs tarragon leaves
3 sprigs basil chiffonade
3 scallions, sliced diagonally 1/4”
freshly ground black pepper
1 avocado cubed
Shrimp
1 clove garlic
2 Tbsp olive oil
2 pounds head on shrimp, tail peeled
1 tbsp smoked paparika
1-2 Tbsp black sesame seed
2 tsp sea salt
juice of 1 lemon
PREPARATION
Cous Cous
Heat oil in sauce pan
Add chopped shallots, stir and allow to cook until soft. Stir in crushed garlic.
Add sake and cook for three minutes
Add cous cous, stir.
Add dashi broth, stir and bring to boil. Simmer five minutes. Remove from heat, cover and allow to stand for five minutes or until cooked.
Transfer to a bowl. Stir in avocado, basil, tarragon, scallion
Add pepper to taste.
Shrimp
Preheat sauté pan over medium heat.
In a small bowl, crush the garlic with the salt. Mix in ground black pepper and paprika.
Stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with this paste and add sesame seeds until evenly coated.
Lightly oil pan. Cook shrimp for two to three minutes per side or until opaque.
Transfer to a serving dish, garnish with lemon wedges.