Seared Shrimps and Parsley Couscous Salad

This meal is for one of those days when you can just sit back and relax and do the prep work and the meal right when you are about to eat. It is also good for bachelor nights.

First the Parsley Couscous Salad, which is of course Mediterranean-inspired.

Ingredients for Parsley Couscous Salad are:

1 bunch flat leaf parsley, very finely chopped
1 firm tomato, very finely chopped
1 small red onion, very finely chopped
1 cup cooked couscous ( I use the Israeli variety)
Lemon juice
Fresh cracked black pepper
Salt
EVOO

Mix everything together except the salt and couscous and keep in the fridge. Just before you are about to eat, mix the couscous and salt and serve. Well, I haven’t written a shorter recipe than this. So…

As a last minute thought, I added some pomegranate leftover from the Fresh Fruit and Cream Cake. And the salad looked very Middle Eastern!

That being taken care of I just about had time to get my shrimps seared on my flat tava.

Ingredients for Seared Shrimps are:

400 grams shrimps, shelled, deveined and tail on
4-5 fat cloves of garlic, minced
1-2 teaspoons dry herb of your choice, I used oregano
Lemon juice
Freshly cracked pepper
Olive oil
Salt

Poke the shrimps on wooden skewers and keep them lined up. Remember to throw the bamboo skewers in water for about 20 minutes so that they don’t char or break in the heat.

Heat a tava or a flat skillet. Add little drizzles of oil, and the minced garlic. Sauté for a minute making sure not to brown the garlic. Add the dried herb. Mix.

Place the shrimps-on-skewers over the spices and let them sear on high heat. Turn the skewers midway. Sprinkle salt and pepper.

Remove the skewers from heat when you see the shrimps turning pink in color and curling up. It takes about 5-6 minutes to do the shrimps.

Finish the Seared Shrimps with a squirt of lemon juice.

All this under 30 minutes! I could give Rachel Ray a run for her money. Is anybody listening?