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Zoe Schor’s Seared Shrimp with Cauliflower Couscous, Herb Green Sauce and Snap Peas

Tender seared shrimp served over a bright, herbaceous cauliflower couscous with sweet sugar snap peas,  scallions and a squeeze of lemon!  
  • Learn more about Chef Zoe and her recipe HERE with our great video.
Difficulty: Medium
Time: 30-35 min
Calories: 643 Fat: 13g Carbs: 65g Protein: 22g

We love using familiar ingredients in a new way to create a fun, delicious and crowd pleasing meal! Breaking cauliflower into small couscous size bits allows it to absorb the flavors of this green herb sauce and work as a flavorful vessel for simply seared shrimp and snap peas! 

 

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This recipe was designed by local chef:
Chef Zoe Schor- Split Rail- Chicago, IL
Zoe Schor brings an eclectic, yet approachable, perspective to every element of her first restaurant. Her restaurant experience includes time at Craft, Beso and Thomas Keller’s Bouchon in Los Angeles; she is proudest of her time as the Executive Chef at DMK Restaurants’ Ada St in Chicago. She is incredibly excited to bring her passion for the hospitality industry to the neighborhood she lives in.
Ingredients
Cauliflower
Sugar snap peas
Scallions
Lemon
Parsley
Cilantro
Jalapeño
Onion
Mint
Garlic
Shrimp

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Sear To cook the surface of meat very quickly with intense heat.
Blanch To put food in boiling water or steam for a short time.

What you need

2 Medium, sauté pans

Blender or food processor 

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Bring 4 cups salted water to a boil in medium pot over medium heat. Wash and dry all produce. Mince or grate garlic. Remove root ends from scallions and discard; then, bias slice. Remove top from jalapeño and discard; then, cut into 1" pieces*. Cut lemon in half, then juice. Remove ends and vein from snap peas. Remove top and peel from onion and discard; then small dice. Cut cauliflower into florets; then, place in food processor and pulse until cut into small individual grains resembling couscous. Remove shrimp from package; rinse and pat dry. * Remove seeds acording to spice preference. Note: If food processor is not available simply mince cauliflower until small.

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Step 2: MAKE GREEN SAUCE

Combine jalapeño, parsley, cilantro, mint, garlic, 2 Tbsp. lemon juice and 3 Tbsp. olive oil in blender or food processor until smooth. Season with a pinch of salt and pepper. Note: "No blender? No problem! Your green sauce will still have the same great flavor, it will just look a little different. Simply mince jalapeño, parsley, cilantro, mint and garlic until very small. Add lemon juice, olive oil and a pinch of salt and pepper until incorporated.

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Step 3: BLANCH PEAS

Set up an ice bath in a large bowl or sink. Place snap peas in salted boiling water and blanch for 30-60 seconds until they turn a deep green color. Immediately transfer snap peas to ice bath to stop the cooking process for 1-2 min. Once completely cool, remove from water and set aside.

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Step 4: COOK COUSCOUS

Heat 1 Tbsp. oil in medium sauté pan over medium heat. Add onion and sauté until soft and translucent, about 3-4 min. Add cauliflower and a pinch of salt and pepper. Cook, stirring occasionally, for 4-6 min until cauliflower is tender; then, remove from pan, add green sauce and toss to incorporate.

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Step 5: SEAR SHRIMP

Heat 1 Tbsp. oil in medium sauté pan over medium heat. Once hot, add shrimp and sear, tossing constantly until pink, about 3-4 min. Remove from heat and toss with blanched snap peas, scallions, a squeeze of lemon and a pinch of salt and pepper. USDA recommends cooking shrimp to an internal temperature of 145ºF.

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Step 6: PLATE YOUR DISH

Divide cauliflower couscous between two plates. Top couscous with shrimp and vegetables. Serve with a squeeze of lemon and a pinch of salt and pepper. Enjoy!