Beer Bathed Tomato Chilli Prawns with Mexican Couscous

Beer Bathed Tomato Chilli Prawns with Mexican Couscous

You get home from work and have no idea what to make. Luckily, you have a bag of jumbo prawns in the freezer! Take them out and put them in a marinating dish and pour a bottle of (organic!) beer over them. Let them bathe on the counter, flipping them every once in a while as you prepare the rest of this delicious meal!

Sauce for shrimp and couscous:

In a food processor place the following:

1/4 cup fresh cilantro

4 garlic cloves

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1 can of tomatoes (crushed, whole, seasoned, doesn't matter)

1/4 cup white onion (about half a medium onion)

2 tablespoons of chilli powder

1 teaspoon salt

1 teaspoon if sugar (I use NOW Real Foods Erythritol)

Run the processor until mixed well yet still somewhat chunky

Couscous:

Make 2 cups of couscous

Use chicken broth and add the following:

1 tablespoon chilli powder

2 tablespoons dried chives

Once cooked place couscous in a strainer and pour the excess liquid from the pot over it

Take 1/4 cup of the to tomato sauce from the food processor and mix it well with the couscous.

Steps/Methods:

Grill the shrimp in shell. Drizzle with line juice when almost cooked. Once the shrimp is cooked place in foil. Add the rest of the tomato sauce to the shrimp in the foil. Mix well and seal foil. Let it rest for 10 minutes then serve.

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Marc taught himself to cook to have a yummy dinner made for his mother when she returned from a long work day. Limited to what was already in the kitchen, he learned to transform a few (and some unfamiliar!) ingredients into creative masterpieces. He was fortunate to travel around the world with his parents and to live in a household with gourmet chefs, including his mother, grandmother, and aunt. The family rule was that you didn't have to eat it, but you absolutely had to try everything. More recently, Marc’s cooking has been shaped by his wife's need to eat healthy, so he swaps fat for flavorful herbs and spices. Another cooking objective is speed – most of his recipes can be prepared within an hour or less.