Cooking Lesson #55— Shrimp and Couscous Foil Packets with Avocado-Mango Salsa

Add the Salsa after you open the foil packet!

How you doin’? We are always trying to make things a little easier for you or whomever is making dinner tonight, and today’s recipe demonstrates that. 

When we think about summer, we think about lighting up the barbecue—and that “a man’s job.” Now don’t send me a lot of emails saying that’s a sexist comment—this is backed up by research and years of advertising from the manufacturers of charcoal briquettes and BBQ grills. According to Pew Research, women prepare the meals 80% of the time and since nobody likes to cook in a hot kitchen during the summer, women shrewdly turn the grilling duties over to the barbecue master (editor’s note: hey, if a fancy title is needed to get the job done, so be it).  Fewer pots and pans to wash and no hot kitchen to slave in. So, no emails, please.  
 
Shrimp and Couscous Foil Packets is an easy dinner in a onesie! These summery packets contain layers of couscous, uncooked, peeled and deveined medium sized shrimp and a sweet and citrusy mango avocado salsa. It's a light Caribbean meal that will blow your family— and guests when they’re allowed—away!
 
Prep time: 20 minutes
Cook time: 12 to 15 minutes
Total time: 32 minutes
Yield:  4 servings
 
Ingredients
Food release cooking spray (Pam)
6 oz spinach (about 8 cups), washed and drained, roughly chopped
1-1/3 cups couscous, uncooked (not pearl couscous)
1-1/2 cups low-sodium chicken broth
Salt and freshly ground black pepper to taste
1-1/4-pounds medium shrimp (21-25’s), raw peeled and deveined
3-1/2 tablespoons fresh lime juice, divided (a portion for the salsa)
2-1/2 tablespoons olive oil, divided (a portion for the salsa)
1/2 cup chopped cilantro, divided (a portion for the salsa)
2 garlic cloves, minced
1 teaspoon ground cumin
 
For the salsa
1 large mango, peeled and diced
1 large avocado, peeled and diced
1 medium vine ripe tomato, diced
1/3 cup chopped red onion, rinsed and drained
Cilantro (from above)
 
Directions

1. In a medium mixing bowl toss together mango, avocado, tomato, red onion, remaining 1/4 cup cilantro, 1 tablespoon lime juice, 1 tablespoon olive oil and season with salt and pepper to taste.
2. Preheat a grill over medium-high heat to about 450 degrees. 
3. Cut 8 sheets of heavy-duty aluminum foil 14” x 12”.  
4. Create four packets, two pieces of foil each. Lay one piece down in one direction and lay the second piece on top in the other direction.
5. Spray the center section of the top pieces of foil with vegetable oil spray. That’s the where the food will be placed.
6. Place the spinach over the center of each packet. 
7. In a bowl toss together couscous and broth and season lightly with salt and pepper; divide the uncooked couscous evenly among each packet placing it over spinach. 
8. Toss the shrimp with 2-1/2 tablespoons lime juice, 1-1/2 tablespoons olive oil, 1/4 cup cilantro, garlic, cumin and season with salt and pepper to taste. Divide shrimp among packets layering over the couscous. 
9. Add any of the leftover shrimp marinade evenly over the packets.
10. Close the foil and crimp the edges to seal them; grill them sealed side up until shrimp and couscous have cooked through, about 12 to 14 minutes. 
11. Remove packets from grill, carefully open and place on a dinner plate; fork toss the mixture if desired. Or, let the guests open their own packets and toss it themselves—it’s more fun that way.
12. Serve warm with chilled Avocado-Mango Salsa.

ChefSecret:  There is no need to precook the couscous as it will cook just fine on the barbie.

• These packets will cook well inside in an oven that has been preheated to 450⁰ F for about 15 minutes.
• When the shrimp cooks there will be some shrinkage, but the shrimp will remain very tender because of the steam in the packets.
• Most supermarkets make a fresh mango salsa that’s equal to what you can make at home. That’s what I use to save time and not have so many ingredients left over.

What else can you do in foil packets? Sliced sausages and most vegetables and anything with flaky fish and chicken tenders work well.  Try Garlic & Herb Artichoke Salmon Packets, Cheesy Ham & Potato Packets, Tomato-Herb Grilled Tilapia Packets, Lemon-Dill Salmon Packets, Sliced Italian Sausage and Zucchini Packets.
#Couscous #Mango #Grilling #Shrimp #Entrees #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19

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