An easy to prepare starter that will set the tone for the rest of the evening, the trick here is to make sure the shrimp don’t get overdone.
For the wine, the gents at Discovery Wines have recommended serving either Henri Bourgeois ‘Petit Bourgeois’ Sauvignon Blanc 2015, or a Bernard Defaix Chablis 1er Cru ‘Vaillons’ from the same year.
With flower and fruit fragrances the Sauvignon Blanc profits from the ten generations of winemaking experience in the producer’s family. On the palate it reveals a freshness and vivacity characteristically of grapes harvested at good maturity.
In contrast the Vaillons has a hint of honeysuckle with rich, generous flavours. A dry wine, it is one that can be bought and kept for the right occasion.
Six jumbo shrimp, one packet of couscous, chicken stock, 1/2 cup red pepper (dice), 1/2 red onion (diced), 1/2 cup chopped parsley, 1/2 cucumber (diced), 4tbsp olive oil, Salt & Pepper (to taste)
Place chicken stock on stove and bring to boil.
In a separate flat baking dish evenly distribute couscous on bottom.
Pour boiling chicken stock into couscous and cover with cling film and let stand for three minutes.
Remove cling film and mix couscous with a fork.
Add red onion, red pepper, cucumber, parsley and olive oil, mix to combine. Season with salt and pepper to taste, and then set to one side.
Place medium saucepan on medium-high heat and add two tablespoons of olive oil, meanwhile, in a separate dish season shrimp with salt, pepper and old bay seasoning.
Place shrimp in pan and cook for two mins per side and let rest for two minutes.
Place couscous mixture on plate and place shrimp on top and serve.