Cold Couscous with shrimps and cherry tomatoes
You don’t need as many ingredients to put on the table a healthy and tasty dish, that satisfies the palate, respects the seasonality and – why not – easy to prepare.
Fresh shrimps are quickly sautéed in the pan with a clove of garlic and maintain the scent of the sea.
The cherry tomatoes, cut in half, powdered with delicate aromas and withered in the oven, become little red delights, sweet and delicious. Few mint leaves are enough to complete a dish based with simple, but excellent semola grains.
100 g. Molino F.lli Chiavazza cous cous
6 o 7 cherry tomatoes
a spring of mint
a pinch of oregano
salt and pepper
Boil 100 ml of water with a teaspoon of olive oil and a pinch of salt. Turn off the heat and add the cous cous. Mix and let inflate the cous cous for 2 minutes. Add again olive oil, rekindle the fire and cook for 3 or 4 minutes, stirring constantly.
Set aside and let it cool, grinding from time to time with a fork.
Eliminate the head, paws and shells from the shrimps. Make an incision on the back and also eliminate the intestinal vein.
Then sauté them in a pan with hot olive oil and a clove of garlic as long as they are well browned. Add salt and set aside.
Wash and cut the cherry tomatoes, spread them on a baking tray (with the cut upwards) and sprinkle them with a pinch of sugar, salt, oregano and chopped garlic. Season with little oil and bake at 150 ° for a couple of hours: the cherry tomatoes have to slowly wither releasing all their flavour. Churn out and let them cool.
Add all the ingredients: cous cous, shirmps and the confit cherry tomatoes, if it’s necessary, season with olive oil and perfume with chopped fresh mint.