Wednesday, September 25, 2013

Couscous and shrimp stuffed portabella mushrooms topped with a sauteed carrot and zucchini confetti

Just a simple recipe that my wife and I came up with one night for dinner.

Servings: 4

4 large portabella mushrooms
2 cups couscous cooked
1 lbs salad or cocktail shrimp
1/2 cup matchstick carrots
1/2 cup matchstick zucchini
3-4 tbsp olive oil for vegetables and as needed for the mushrooms
salt and pepper as needed

 Remove the stems and gills from the mushrooms.  Brush liberally with oil. Season with salt and pepper.  Place mushrooms either in a hot saute pan, a griddle or in a 350 degree oven for about 10 - 15 min or until softened.

Cook your couscous according to the directions (bring 1 part water to 1 part couscous to a boil, add couscous to boiling water and turn off heat. Cover and let it stand until all the water is absorbed, usually about 5 min.) For extra shrimp flavor add a little shrimp bouillon to your cooking water.
 If the shrimp is frozen, allow it to thaw, if raw throw it in the cooing water for the couscous.  Once the couscous is cooked fluff it with a fork and toss it with the shrimp. 

Using a mandolin, cut zucchini and carrots into matchsticks.  If you don't have a mandolin, you can use a grater.  You can also buy pre-cut carrots and cut the zucchini with a knife.  Heat the 3-4 tbsp of olive oil in a saute pan and add your vegetables.  Season with salt and pepper and cook until the vegetables become soft. 

Take the couscous and shrimp mixture and stuff it into the concave side of the mushrooms.  Top it off with your vegetable confetti and serve.  You can actually prepare these in advance.  Just allow everything to cool before assembling them.  Once you are ready to serve them, just pop them into a 350 degree oven for about 15-20 min. or until they are warm.

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