Spicy Grilled Coconut Shrimp Kabobs with Cous Cous
Monday, 26 May 2008
DescriptionA staple in North Africa, cous cous is wheat in granular form that is usually steamed. It is often combined with meats or vegetables, and of course we’ve added chiles to it. The marinade is quite sweet–but works well with the shrimp. Interestingly, this is a re-creation of a dish Nancy was served in the British Virgin Islands. Serve with a salad of star fruit, avocado, and grapefruit, and a cooling Key lime sorbet for dessert.
At a glance
For the Sweet-Hot Coconut Marinade:
For the Jalapeño-Cilantro Cous Cous:
For the Kabobs:
Combine the brown sugar, pepper, garlic, thyme, honey, and coconut milk, and mix well. Slowly whisk the oil in the marinade. Place the shrimp in a bowl and pour the marinade over them, coating them well. Cover and marinate the shrimp for 1 hour at room temperature.
For the cous cous, heat the oil in a pan and saute the garlic, shallot, and jalapeño until soft. Stir in the thyme. In a pan, bring the chicken broth to a boil and pour over the couscous in a bowl, flake with a fork and let sit for 15 minutes. Drain off any excess liquid. Add the shallot mixture, cilantro, and thyme and toss to mix well. Season with salt and pepper and keep warm.
Remove the shrimp from the marinade. Thread the shrimp on skewers alternating with the vegetables. Grill the shrimp over a medium fire, basting frequently with the marinade until done, about 6 to 8 minutes, turning occasionally.
To serve, spoon the cous cous onto a warm serving platter. Lay the kabobs over the cous cous and serve.