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April 6 2017

Sriracha shrimp and coucous salad

My recipe this month is a salad that is a little different than the usual greens salad, but packs a punch and is a little unusual, but has given Guppy’s much success. I know you will enjoy. Until next month,Bon appetite…
.Sriracha shrimp and coucous salad  with Honey Lemon Vinaigrette            serves 4
                                                   
 
16 – Cooked Large Shrimp (peeled and deveined)
1Tb. – sriracha sauce
 
1) Toss cooked shrimp with sriracha and let sit.
 
 
Two heads – Hydro Bibb Lettuce for plating
 
For the salad:
2 Cups – Cooked Isreali Couscous (chilled)
¼ Cup- Diced Celery
2Tb. – crumbled Bleu Cheese
2Tb. – dry Cranberries
2Tb. – dry cherries
2Tb. – Toasted almonds
¼ Cup- Minced Scallion
 
1) Mix all ingredients and let sit.
 
For the vinaigrette:
1 Tb. – Minced shallots
2Tb. – Honey
2Tb. – Fresh lemon juice
1tsp. – Onion salt
1 pinch. – White Pepper
¼ Cup Rice vinegar
1/2Cup – Grape seed oil
 
  1. Blend all ingredients and let sit
  2. Mix vinaigrette with the couscous salad and let flavors incorporate. This can be done an hour ahead to promote more flavor
  3. In four of your favorite bowls, line with hydro bibb lettuce and spoon in equal amounts the couscous salad.
  4. Place four of the sriracha marinated shrimp on top. Garnish with chopped scallions.