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Roasted Southwestern Couscous with Shrimp
12-14 portions
Ingredients
- 1 Tbsp. chopped shallots
- 1 julienne red pepper
- 1 julienne green pepper
- 1 julienne green pepper
- 2 julienne leeks, whites only
- 1 lb. rock shrimp
- 10 oz. couscous
- 1/8 tsp. No Added MSG Roasted Garlic Base
- 2 cups water
- 2 tsp. No Added MSG Roasted Southwestern Vegetable Base
- 2 Tbsp. chopped parsley
- 2 ears corn
- 1½ Tbsp. olive oil
- 1 peeled tomato, seeded and small diced
- 1 tsp. Shrimp Base
Instructions
- 1 Remove the husks and cut the kernels from the cobs.
- 2 Milk the cobs with the back of a knife.
- 3 Sauté the corn, chopped shallots, peppers, leeks and rock shrimp until tender.
- 4 Add the couscous and toss well to coat.
- 5 In a separate pot, mix the water, No Added MSG Roasted Garlic Base, Shrimp Base, No Added MSG Roasted Southwestern Vegetable Base and bring to a boil.
- 6 Pour over couscous, cover and remove from the heat.
- 7 Allow to stand for 5-8 minutes.
- 8 Add the tomato and parsley and fluff with a fork.
- 9 Adjust seasoning with additional dry No Added MSG Roasted Southwestern Vegetable Base.