Bite with Belkys: Shrimp and Couscous Gremolata from Jimmy'z Kitchen

The Chef: Jimmy Carey

The Restaurant: Jimmy'z Kitchen

The Dish: Shrimp and Couscous Gremolata

Ingredients:
12 to 16 prawns, peeled and deveined with tail on

kosher salt, to taste

black pepper, to taste

fresh thyme, chopped and as needed

2 Tbs of canola oil

10 oz. of couscous

1.5 Tbs of extra virgin olive oil

1 cup of fresh tomato, chopped

1.5 Tbs of sun-dried tomato, chopped

1 Tbs of black olives

1 Tbs of capers

3 Tbs of sliced almonds, toasted

juice of half a lemon

1.5 Tbs of extra virgin olive oil

1/4 cup of chives, finely chopped

1 Tbs of tarragon, finely chopped

1 Tbs of mint, finely chopped

1 Tbs of basil, finely chopped

1 Tbs of green onion, chopped

1 Tbs of parsley, finely chopped

Method of Preparation:
-Start with the shrimp. Season the prawns with salt and pepper, and sprinkle thyme on one side.

-Then, sear the shrimp in a hot pan with a little canola oil. You may also add a shot of white wine.

-Next, cook the couscous in a pot of boiling water. It may take about 10-15 minutes. Once the couscous is ready, fluff it up with a fork.

-Then, place the couscous in a mixing bowl. Add olive oil, salt, pepper, fresh tomato, sun-dried tomato, black olives, capers, toasted almonds, lemon juice and green onions. Combine all the ingredients and set it to the side.

-In a separate bowl, prepare a gremolata or an herb condiment. Combine lemon juice, olive oil, salt, pepper, chives, tarragon, mint, basil, green onion and parsley.

-Then, toss the cooked shrimp in the gremolata.

First serve the couscous and top it with the shrimp. Pour the remaining gremolata over the top and garnish with toasted almonds.

Serving Suggestion: Albariño

Serves: 4

Take a printed copy of the recipe to the restaurant and receive a complimentary dessert. (Valid through June 16, 2011)

FOR MORE INFORMATION:
Jimmy'z Kitchen
2700 North Miami Ave. #5
Miami, FL 33127
305-573-1505
www.jimmyzkitchen.com