Gulf shrimp, roasted vegetables, couscous and feta.

This is a delicious dish — the gulf shrimp are tossed in black pepper and Cajun spices then sautéed in a medium skillet until done. The roasted vegetables (broccoli, cauliflower, red bell pepper, red onion, Anaheim pepper) are tossed in a homemade lemon dressing (equal parts lemon juice and EVOO, garlic, salt, pepper, dried basil, dried mint, and a pinch of sumac. Add all the ingredients except the EVOO and whisk to blend, the slowly add the EVOO, whisking as it’s added). The veggies are spread in a single layer on a cookie sheet (parchment paper lined) and roasted in a 425F convection oven for 30 minutes (the vegetables will have a be slightly carmelized, adjust to your taste. The couscous is prepared according to the package directions. Vegetables are layered into the bowl, shrimp added, couscous over with a sprinkle of feta and the tossed quickly to distribute. Served hot. It’s a regular staple here. I hope you enjoy!

by OutsideLookin