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Green Goddess Shrimp Salad
with pearl couscous and grilled romaine
Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’re somehow reading this and aren’t yet subscribed, be sure to do so below. You can expect recipes in your inbox every Tuesday, and paid subscribers get even more!
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Recipe I’m Loving: I have yet to make this since it just popped up on my feed today, but how good does this Sugar Snap Pea Salad with Burrata look from my friend Kylie aka Cooking With Cocktail Rings? Making this ASAP.
Life updates: This week, we are spending time at the lake! I’m attempting to take the week off of recipe development, which I have not done in a long time! I do still have a few recipes to share online, so don’t fret too much. It’s only a half vaca ;) Kidding, but I am looking forward to some relaxation and hopefully some novel-writing too!
Shrimp salads = the ultimate warm weather food. Why am I always talking about warm weather food?! I find it always comes up when I write… I suppose it’s because I live in California and it’s always warm. Sorry. Anyway.
I was inspired to make this salad after I saw this recipe from Food and Wine. It’s the perfect mix of seafood, grilled food, and refreshing herbs. I based the Green Goddess dressing off a recipe from my friend Diala over at Diala’s Kitchen, but I made a couple of swaps to make it a bit more runny for a salad.
If you don’t have a grill for the romaine, you can use a grill pan, or you can just sear the romaine over a pan or cast-iron skillet. Otherwise, eat it raw! It will still be delicious.
Green Goddess Shrimp Salad with Grilled Romaine and Pearl Couscous
Ingredients (serves 4)
1 cup pearl couscous
1 lb shrimp, peeled and deveined
1 tbsp olive oil
2 heads romaine, cut in half lengthwise
1/2 cup sun gold tomatoes, halved
Green Goddess Dressing
1 cup Greek Yogurt
1/2 cup basil
1/4 cup cilantro
1/4 cup parsley
1/4 cup dill
3 garlic cloves
1/2 tsp salt
1/4 tsp pepper
Juice of 1 lemon
3 tbsp red wine vinegar
1. Prepare pearl couscous according to package, and let cool.
2. Heat up olive oil in a pan or cast-iron skillet on medium-high. Add the shrimp, and season with salt, pepper, and crushed red pepper. Cook for two minutes on each side. Set aside and let cool.
3. Heat up your grill to medium-high. Brush the top of the romaine heads with olive oil. Add to the grill, and cook for a few minutes on each side until just charred. Transfer to a cutting board, and roughly chop. Add to a bowl along with the pearl couscous, shrimp, and sun gold tomatoes.
4. Add green goddess ingredients to a food processor or blender, and pulse until smooth. Add about 1/2 cup of the dressing to the bowl, and toss the ingredients together until they’re evenly coated in the dressing. Add more if needed, or save for another day. Serve immediately.
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