Grilled Shrimp on Cauliflower Couscous with a Miso Broth
This is an adaptation of a dish I fell in love with while on business in Salt Lake. The original dish was scallop which I adore but they can be hard to find in landlocked middle Tennessee. Shrimp are easier to come by. If you adore scallops and can get them, give it a try.
1 Tablespoon fresh parsley
1 Tablespoon lemon zest
1/2 a lemon, juiced
1 pinch of saffron
2 Tablespoon of quality olive oil
1 Pinch of salt
1 dozen jumbo shrimp, prawns or large scallops
3 Tablespoons of White Miso Paste
1 cup water
1 cup of chicken stock
1/4 cup of wine
Additional parsley or arugula
salt and pepper as needed
1. Combine the first 4 ingredients, 1 tablespoon of olive oil, salt and pepper to create a marinade. Add the shrimp and allow to marinate for no longer than 30 minutes.
2. As the shrimp marinate, prep your Cauliflower Couscous
3. Combine Water and chicken stock in a pan on medium heat. Add the miso paste to the water/broth and stir to dissolve.
4. Begin sweating onion and garlic for your couscous. After 2 minutes add your chopped cauliflower.
5. Heat a cast iron skillet nearly to the smoke point, then add remaining tablespoon of olive oil. When the oil comes to temp, add the shrimp one at a time. Flip when they begin to turn pink, about 1 minute per side. Large shrimp may also need to be turned on the “heads” to ensure the thickest part is no longer translucent. You want a nice, seared crust on your shrimp for maximum flavor.
6. As the shrimp cook, salt and pepper your couscous to taste.
7. Deglaze your shrimp pan and add to the broth. Simmer.
8. Steam the edamame in the microwave for 1 to 2 minutes until warm.
Plate, eat and enjoy!
Note: Most Miso has a small amount of gluten