Ingredients
- 1- 1/4 cup Water
- 1 cup Uncooked Couscous
- 3 Tablespoons Olive Oil
- Divided
- 1 Tablespoon Chili Powder
- 2 teaspoons Garlic Powder
- 1/2 teaspoons Fresh Cracked Pepper
- 1/2 teaspoons Cayenne Pepper
- 20 whole Large Shrimp (pre-cooked Or Raw Will Work)
- Shells Removed And Deveined
- 1 cup Baby Portabella Mushrooms
- Stems Removed And Sliced
- 5 Tablespoons Unsalted Butter
- 4 whole Green Onions
- Sliced (OPTIONAL)
- 4 Tablespoons Unsalted Cashews
- Chopped (optional)
Instructions
- Preheat your oven to broil.
- Bring 1 1/4 cups water to a boil in a saucepan and add the couscous.
- Cover and simmer for approximately 10 minutes.
- When its done remove it from the heat and set aside.
- Mix 2 tablespoons of olive oil together with the chili powder, garlic powder, pepper and cayenne in a medium bowl.
- Toss the shrimp in the mixture until well coated and set to the side.
- Heat the remaining tablespoon of olive oil in a skillet over medium heat.
- Add the mushrooms and saute them.
- Once they are softened and the liquid has cooked out, set the mushrooms aside in a bowl.
- Return the skillet to medium heat.
- Take your shrimp and put them onto skewers and place the skewers on a baking sheet.
- Or just place the shrimp directly on the baking sheet.
- Put them into the oven (under the broiler) on the middle rack.
- Cook approximately 3 minutes on each side, insuring that theyre cooked through.
- Add the butter to your skillet over medium heat and stir it until its melted.
- Continue stirring after it has melted, the butter will kind of turn foamy and turn into a nice golden brown color.
- Keep an eye on it so that it does not burn.
- Add the mushrooms to the cooked couscous and stir in the browned butter.
- Mix them all together so that the mushrooms are warmed up.
- Divide the couscous mixture between 4 bowls.
- Add the shrimp and top with the onions and cashews if desired.
- Eat immediately!
- Recipe inspired by a recipe by CouponClippingCook.
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