This dish looks delightful and hearty! It a plate of succulent shrimp served over a bed of couscous with a side of collard greens. Here’s a recipe inspired by this image:
Shrimp Over Couscous with Collard Greens
Ingredients:
1 lb large shrimp, peeled and deveined
1 cup couscous
2 cups collard greens, washed and chopped
2 slices of bacon (optional)
2 cloves garlic, minced
1/2 onion, finely chopped
1 lemon, zest and juice
2 tablespoons olive oil
Salt and pepper to taste
Paprika or Cajun seasoning for shrimp
Chicken or vegetable broth (optional for cooking couscous)
Instructions:
Start by cooking the couscous. In a medium saucepan, bring 1 1/4 cups of water (or broth for extra flavor) to a boil. Add a pinch of salt and a drizzle of olive oil. Stir in the couscous, cover, and remove from heat. Let it stand for 5 minutes, then fluff with a fork.
For the collard greens, heat a large pan over medium heat. If using bacon, cook until crisp, remove from the pan, and set aside. In the remaining bacon fat (or 2 tablespoons of olive oil for a vegetarian option), sauté the onion and garlic until translucent.
Add the collard greens to the pan, season with salt and pepper, and cook until they are wilted and tender, about 10 minutes. If you used bacon, crumble it and add it back to the greens.
For the shrimp, season them with salt, pepper, and your choice of paprika or Cajun seasoning. In another pan, heat the olive oil over medium-high heat. Cook the shrimp for about 2 minutes on each side, or until they turn pink and are cooked through. Finish with lemon zest and a squeeze of lemon juice.
To assemble, spread the couscous on a plate, arrange the collard greens around, and top with the seasoned shrimp. Sprinkle a little more seasoning on top if desired.