Best Green Herb Shrimp With Summer Squash Couscous Recipes

Shrimp with Green Sauce image

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 8

6 tablespoons extra-virgin olive oil, plus more for drizzling
5 cloves garlic, finely chopped
2 tablespoons brandy
1/2 cup dry white wine
1 cup chopped fresh parsley
Kosher salt and freshly ground pepper
18 large shrimp, peeled and deveined, tails intact
Warm baguette slices, for serving

Steps:

Heat 2 tablespoons olive oil in a skillet over medium heat. Add the garlic and cook until it softens slightly, about 1 minute. Add the brandy and swirl the pan until the alcohol evaporates. Add the wine and 1/4 cup water and cook to reduce slightly, 3 to 4 minutes. Stir in the parsley, 1/2 teaspoon salt, and pepper to taste. Transfer the mixture to a blender with 2 tablespoons olive oil and puree until smooth. Cover and set aside.
When ready to serve, heat the remaining 2 tablespoons olive oil in a skillet over high heat. Add the shrimp; cook until just pink, 1 to 2 minutes. Add the green sauce, season with salt and pepper, and warm through. Drizzle with olive oil or water to loosen the sauce. Serve with bread.

Grilled Herb Shrimp image

Provided by Ina Garten

Categories appetizer

Time 18m

Yield 6 servings

Number Of Ingredients 11

2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
3 cloves garlic, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup good olive oil
1 lemon, juiced

Steps:

Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

GREEN HERB SHRIMP WITH SUMMER SQUASH COUSCOUS image

Yield 4

Number Of Ingredients 18

¼ cup extra-virgin olive oil
½ teaspoon sea salt
4 green onions, white and light green parts, chopped
2 tablespoons coarsely chopped fresh mint leaves
½ cup coarsely chopped fresh basil
½ cup fresh flat-leaf parsley
2 cloves garlic
2 anchovies (optional)
Juice of 2 limes
1½ pounds large shrimp, peeled and deveined
1½ tablespoon extra virgin olive oil
4 cups diced zucchini (about 4 medium)
1½ cups whole wheat couscous
¼ cup coarsely chopped fresh basil
½ teaspoon red pepper flakes
⅓ cup diced feta cheese
2 tablespoons red wine vinegar
Sea salt and freshly ground pepper

Steps:

In a food processor or blender, combine all of the sauce ingredients and blend until fairly smooth with a few herb flecks. Put half of the sauce in a bowl along with the shrimp and set aside to marinate for 1 hour, reserving the other half of the sauce. Heat ½ tablespoon of the oil in a cast-iron pan or large skillet over medium heat. Add the zucchini and sauté until the edges are browned, 8 to 10 minutes. Cook the couscous according to the package instructions. Transfer the couscous to a large mixing bowl and add the zucchini, the remaining 1 tablespoon of oil, the basil, red pepper flakes, feta, and vinegar. Toss to coat. Add salt and pepper to taste. Heat a grill or grill pan over high heat. Cook the shrimp until they just turn pink, about 2 minutes maximum on each side; be careful to avoid overcooking them. Toss the cooked shrimp in the remaining herb sauce and serve with the zucchini couscous.