Wednesday, June 3, 2009
Last week, I bought some fresh okra at at road-side vegetable stand. I didn't really know what I was going to do with it (and I never buy things without already knowing what I am making), but I like okra so I bought it. So, this whole meal was centered around this okra I had bought. When I started making it, I wasn't even excited about it and definitely didn't plan on adding it to the blog. But after we started eating, we both decided it was good and so we stopped to get a photo so we could add it! Also,it came together quickly (less than 30 minutes for us is good :) ) so it makes a good weeknight meal.
1 box Near East wheat couscous w/roasted garlic and olive oil
1 cup cherry tomatoes, halved
2 cups fresh okra, cut into 1/2 inch slices
1/4 viladia onion, diced
3/4 lb shrimp, peeled and deveined
salt and pepper
old bay seasoning
1. Preheat oven to 375 degrees
2. Combine okra, tomatoes, and onions on a baking sheet lined with non-stick aluminum foil. (This is not necessary but helpful). Toss with 2 tsp olive oil and sprinkle with salt and pepper.
3. Place the baking sheet with vegetables in oven and cook for about 20 minutes or until done.
4. While vegetables are roasting, prepare cous cous according to package directions omitting butter/olive oil.
5. Also while veggies are roasting, heat a large skillet over medium heat with 1-2 tsp olive oil. Add shrimp to pan and sprinkle with salt, pepper, and old bay seasoning. Cook until they turn pink and are opaque, flipping half way. (Our shrimp were medium sized and took 1-2 min per side)
6.To assemble the dish, place a small pile of couscous in the middle of the plate and top with shrimp and veggies.