Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
12-14 Portions
Seafood Entrees / Grains & Couscous
Remove husks from 2 ears of corn and cut the kernels from the cobs. Use the back of a knife to "milk" the cobs over the bowl to capture all the juices.
In a large sauté pan, heat 1½ Tbsp. olive oil. Sauté the corn kernels, shallots, peppers, leeks, and rock shrimp until tender. Add the dry couscous and toss well to ensure every grain is coated in oil and aromatics.
In a separate pot, bring 2 cups water, 1/8 tsp. RC Roasted Garlic Base, 1 tsp. RC Shrimp Base, and 2 tsp. RC Roasted Southwestern Vegetable Base to a boil. Pour over the couscous/shrimp mixture, cover, and remove from heat. Allow to stand for 5 to 8 minutes.
Remove lid, add the diced tomato and parsley, and fluff with a fork. Adjust seasoning as desired with additional dry RC Roasted Southwestern Vegetable Base to taste.
Southwestern Base Synergy: Using RC Roasted Southwestern Vegetable Base as the primary seasoning agent ensures a consistent, smoky, authentic Southwestern flavor profile in every batch. The combination of RC Roasted Garlic Base and RC Shrimp Base in the cooking liquid ensures the couscous itself is savory, not just the garnish.
Serving Ideas: This versatile dish can be served as a hot plated entree, or chilled and portioned as a composed salad for catering menus.
