Couscous with Sauteed Kauai Shrimp and Clams

Demonstrated by: Chef Arnold Gabriel.
Azul Restaurant at JW Marriott Ihilani Resort and Spa - February 8, 2004.

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Ingredients:

Couscous with Sauteed Kauai Shrimp and Clams

  • 1 1/2 cups instant couscous
  • 1 tablespoon ground cumin
  • 2 cups boiling water
  • 1/4 cup chopped Kalamata olives
  • 1/4 cup chopped cilantro (Chinese parsley)
  • 1/4 cup diced tomatoes
  • 1/2 tablespoon lemon juice
  • Salt and white pepper to taste
  • 1/4 cup extra virgin olive oil
  • 1/2 tablespoon minced garlic
  • 4 Kauai shrimp, shelled and cleaned
  • 5 manila clams, washed
  • 1 cup clam juice
  • Italian parsley or cilantro (Chinese parsley) for garnish (optional)

Directions:

In a large bowl, add couscous, cumin and water. Cover bowl with plastic wrap and let stand for five minutes. Add olives, cilantro, tomatoes, lemon juice and salt and pepper to taste. In a hot skillet, add 1 tablespoon of the olive oil; lightly sauté the garlic, shrimp, and clams. Add clam juice; cover and cook until the clams open and the shrimp is cooked. Add the seafood mixture to the couscous. Add the remaining olive oil and salt and pepper to taste; toss. To serve, place in a bowl with seafood on top; garnish with parsley. Makes 2 to 3 servings.

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