Are you looking for a great way to bring some new flavors to the campground this camping season? Add this delicious and easy camping recipe to your menu and enjoy fresh flavors from the Mediterranean. The shrimp and couscous meal is perfectly complemented by an easy appetizer of French bread with a balsamic vinegar dip.
Simple Appetizer:
- French bread
- Olive oil
- Balsamic vinegar
- Italian seasoning
Ingredients:
- Butter
- Olive oil
- Lemon
- 5 Clove garlic
- 1 tsp Italian Seasoning
- 2 tsp Onion powder
- Fresh cilantro
- ¼ Vegetable Stock
- Garlic stock concentrate
- Scallions or green onions
- ½ c. couscous
- Shrimp
- Asparagus
- Slivered almonds
- Golden raisins.
Instructions:
- Wash and dry all produce. Middle rack in the oven and preheat to 425. In a medium saucepan bring salted water to a boil–you do not have to measure this water, just…a significant amount so that the couscous will be covered. Also, a BIG pinch of salt here.
- Zest and quarter lemon. Peel and mince garlic. Trim and thinly slice green onions, separate whites from greens. Chop ends off asparagus. Chop cilantro.
- Peel and de-vein shrimp.
- Heat 2 tbsp butter over medium heat in a large pan until melted. Layer in shrimp and season with salt and pepper. Cook until pink. 1-2 minutes per side.
- Add in 1/2 minced garlic, paprika, Italian seasoning, and onion powder. Stir to coat the shrimp and cook for 1 minute. Stir in vegetable stock and a squeeze of lemon juice. Allow the sauce to reduce slightly, cook no longer than a minute to ensure the shrimp does not overcook. Remove from heat and set aside.
- In a medium pot, heat 1 tbsp butter until melted over medium heat. Add in the ½ c. couscous and onion whites. Toast until golden brown. Pour water over until couscous is completely covered and add in 2 tsp garlic stock concentrate. Cook for 6 minutes until couscous is cooked.
- While couscous cooks, heat a drizzle of olive oil in a pan over medium-high heat. Add remaining minced garlic asparagus. Cook until asparagus is bright green and just starting to brown. Remove from heat, add ½ lemon zest, season with salt and pepper.
- Drain couscous, add 1 tbsp butter, slivered almonds, and golden raisins to preference. Season with salt and pepper.
- Add couscous to a bowl, layer shrimp on top, and drizzle with sauce. Add the asparagus on the side and sprinkle with cilantro.
- Serve with an appetizer of sliced French bread. In a shallow bowl, add equal parts olive oil and balsamic vinegar. Sprinkle with Italian seasoning.
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