Blackened Shrimp with Mango Couscous

This is a super-yummy dinner combination. I found the Blackened Broiled Shrimp recipe in the Winter 2007 issue of Taste of South magazine. I realized that I have not had "blackened" anything in a long time and have never made it before. It was easy enough, just sprinkle on some seasoning and pop under the broiler.

Blackened Broiled Shrimp (Serves 6 to 8) Ingredients: 32 large shrimp 1/2 cup peanut oil or vegetable oil 3 tablespoons Vanns Blackened Seasoning 1 lemon, cut into wedges Louisiana-style hot sauce (optional) Instructions: Preheat the broiler. Shell and devein the shrimp, leaving tails on. Brush shrimp with oil and sprinkle with blackened seasoning. Broil for 2 minutes per side, until shrimp are pink and opaque. To serve, squeeze lemon wedges over shrimp and season with a few dashes of hot sauce, if desired.

To accompany the blackened shrimp I decided to make Mango Couscous from The Soul of a New Cuisine by Marcus Samuelsson (which is quickly becoming my new favorite). This is an excellent couscous that can stand alone as a light meal. Imagine the smell of mango, jalapeno and garlic being sauteed in olive oil. It tastes as good as it sounds. The flavors and textures are complex between sweet mango and raisins, fresh tomatoes and lime, and a bit of spice from the jalapeno. I absolutely love it.

Mango Couscous (4 servings) Ingredients: 1 cup couscous 2 tablespoons olive oil, divided 1 garlic clove, minced 1 mango, peeled, pitted and cut into 1-inch cubes (about 1 cup) 1 jalapeno chili, seeds and ribs removed, finely chopped 1/2 cup raisins 1 ripe tomato, chopped Juice of 1 lime 1/4 cup loosely packed small cilantro sprigs, chopped 1/4 cup loosely packed small parsley sprigs, chopped Salt Instructions: Prepare the couscous according to the package directions. Set aside. Heat 1 tablespoon of the olive oil in a large saute pan over high heat. Add the garlic, mango, and jalapeno and saute until the mango begins to color lightly. Stir in the remaining tablespoon of olive oil, the couscous, raisins, tomato, lime juice, cilantro, and parsley and toss to heat through. Season with salt. Serve hot or at room temperature.