Disclaimer: Unlike my previous recipes, this recipe depends on the availability of certain packaged foods in your area. But as it is likely that suitable substitutions can be found, I will post this anyway, so that it doesn't look like I'm slacking! ;)
Ingredients
Frozen, fully cooked shrimp (number of shrimp depends on number of portions desired)
1 Tbsp butter
garlic granules (optional)
1 jar of Archer Farms Peach-Pineapple Salsa (from Target)
1 box Marrakesh Express Mango Salsa CousCous (if you can't find it locally, here is a website that carries it)
1 can black beans
flour tortillas
Habanero tabasco (optional)
1. Prepare couscous according to package directions. Black beans can be drained, rinsed, and put into the couscous water to cook together, which produces a good flavor but grey couscous, or warmed separately and mixed after cooking. (I prefer the first option!)
2. Melt butter in a saucepan. Add garlic granules if desired. Sauté shrimp in butter until warm. Do not overcook or your shrimp will be tough to chew. Some of the water from the frozen shrimp should cook out at this stage.
3. Add desired amount of Peach-Pineapple salsa. Add habanero tabasco, which contains mango puree, to taste. Continue to cook until salsa is warmed and shrimp flavor permeates. Remove from heat.
4. Warm tortillas in a frying pan. Assemble couscous, beans, and salsa-shrimp mixture. Enjoy!
2 comments:
These sound so good! Have you made them yet?
Yup! It was actually before Lent began. I may not have had the beans. . . Can't remember. But I've done the beans with the couscous before without the shrimp & salsa. I've got a great crab-dip recipe using the same salsa, but it's not really Lenten. . . Too festive! :)
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