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Recipe Details
Texas Wild Caught Brown Shrimp Couscous

Shrimp and watermelon couscous 3.jpg    Ingredients
  • 1 ½        Cup couscous
  • 1 ½        Cup hot water
  • 2 ½ T.   Texas Extra Virgin Olive Oil
  • 4            Texas Jalapenos for garnish (optional)
  • 20          Medium size Texas wild caught brown shrimp, peeled and deveined
  • 1 T.        Chopped garlic
  • 1             Texas Jalapeno, diced
  • ½            Cup diced Texas yellow onion
  • ¼            Cup chopped parsley
  • 3 T.         Lemon juice
  • 1             Medium Tomato, diced
  • Salt To taste
  • 2             Cups diced watermelon

Directions: In a mixing bowl combine couscous and water and cover with plastic for 5 minutes. After 5 minutes remove the plastic and with a fork separate the couscous grains. Set aside.

With a knife cut the 4 jalapenos lengthwise about ¼  inch from the stem to keep them together.  In a medium size pan over medium heat, cook the 4 jalapenos in 1 teaspoon of olive oil for 5 minutes, turning occasionally. Remove from the pan and set aside in a warm spot and use for garnish.

In a large size pan over medium heat combine remaining olive oil, shrimp and cook for 1 minute, add garlic, onion, 1 diced jalapeno and cook for 2 minutes or until shrimp is cooked. Add 2 tablespoons of parsley, lemon, tomato, couscous and season with salt.

To serve place couscous mixture in a cup and turn it onto a plate and garnish with jalapeno, watermelon and remaining chopped parsley.



Shrimp and watermelon couscous 3.jpg

© 2018 Texas Department of Agriculture