Saturday, March 31, 2007
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.
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.