Spicy Rock Shrimp With Preserved Vegetables And Toasted Couscous Recipes

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SPICY COUSCOUS AND VEGETABLES



Spicy Couscous and Vegetables image

Provided by Danny Boome

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

1 small zucchini, halved and cut into slices
2 small red peppers, large dice
1 small eggplant, quartered and sliced
Olive oil, to taste
Salt and freshly ground black pepper
1 1/2 cups couscous
2 cups vegetable stock
1/2 teaspoon sea salt
1/2 teaspoon ground roasted cumin seeds
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 cup orange juice
1 tablespoon roughly chopped parsley
2 tablespoons roughly chopped cilantro
2 tablespoons olive oil
1/2 lemon, grated zest and juice

Steps:

  • Preheat oven to 375 degrees F.
  • Place cut vegetables on a baking sheet and drizzle with some olive oil and season with salt and pepper to taste. Place in oven and roast for about 10 minutes. Place couscous in a heat proof bowl and stir in all the spices and orange juice. Bring the vegetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or plastic wrap and leave for 5 to 10 minutes or until all the stock is absorbed. Stir in the herbs, olive oil, grated lemon zest and juice. Fluff the couscous with a fork and toss with roasted vegetables.

ROCK SHRIMP LUMPIA WITH GREEN PAPAYA SALAD



Rock Shrimp Lumpia with Green Papaya Salad image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 24

1 red onion, sliced
2 green papayas, seeded, peeled and shredded
2 carrots, peeled and shredded
2 teaspoons Vietnamese garlic-chile sauce
3 cloves garlic, minced
3 tablespoons sugar
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons freshly squeezed lime juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped peanuts, for garnish
2 pounds peeled rock shrimp
1 tablespoon peanut oil, plus extra for brushing
2 1/2 teaspoons Asian sesame oil
1 (4-ounce) package Japanese rice noodles
1/2 cup peeled and shredded carrot
3/4 cup good-quality mayonnaise
1 teaspoon rice vinegar
2 tablespoons toasted sesame seeds
2 teaspoons salt
1/2 cup chopped fresh cilantro
12 (7-inch-square) lumpia wrappers
1 egg beaten with 1 tablespoon water, for egg wash

Steps:

  • To prepare the salad, place the onion, papaya, and carrots in a bowl and mix well. In another bowl, combine the chile sauce, garlic, sugar, fish sauce, vinegar, and lime juice. Adjust the seasoning. Pour the chile sauce mixture over the papaya mixture and toss well. Add the cilantro and mint and toss well. Garnish with the peanuts.
  • Squeeze any excess moisture out of the shrimp. In a small pan, heat the 1 tablespoon peanut oil and 2 teaspoons of the sesame oil over medium-high heat. Add the shrimp and saute for 3 to 4 minutes, until pink and starting to curl. Drain the shrimp in a colander and set aside. Bring a saucepan filled with water to a boil. Place the rice noodles in a bowl and pour the boiling water over them. Allow to soak for 5 minutes, until softened. Drain and set aside.
  • Preheat the oven to 450 degrees.
  • Mix together the shrimp, rice noodles, carrot, mayonnaise, remaining 1/2 teaspoon sesame oil, vinegar, sesame seeds, chile sauce, and salt. Add the cilantro and mix well.
  • To prepare the lumpia, lay a wrapper on a clean work surface with the point facing you. Spread 2 tablespoons of the shrimp mixture evenly on the bottom one-third of each lumpia wrapper. Brush all 4 edges with the egg wash. Fold the bottom up over the filling and fold in the sides toward the middle. Starting at the bottom, roll up to form a tiny bundle. Repeat with the remaining filling and wrappers. Brush with peanut oil.
  • Place the lumpia on a baking sheet and bake for 10 to 12 minutes, until golden brown.
  • To serve, place 1/2 cup of the salad on each plate. Cut the lumpia in half diagonally. Stand 4 pieces of lumpia, point up, on each plate around the salad.

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