Shrimp Medley with Caprese
Prep Time: 10 minutes
Cook time: 7 minutes
Eat time: like 3 seconds
serving for 2:
1 cup cous cous
red yellow and orange bell peppers
1 tbs garlic
1/2 cup mushrooms
3 handfuls of baby spinach
Buy a box of herbed or original cous cous. To make 2 plates of this, I think I used 1 cup of cous cous and followed directions.
You just boil water, put it to simmer or off. Stir in the cous cous and cover w lid.
Saute w 2 tbs oil diced red, yellow, and orange bell peppers. Maybe 1/3 of each color pepper. Cok covered, but stir it up occasionally for 3 minutes, Then add some minced garlic and sliced mushrooms. Then add raw shrimp.
Squeeze lemon juice on the medley and season with cajun seasonings. Add diced tomatoes and stir. Cover for 1 minute.
Plate baby spinach on entire plate.
Down the middle add heirloom tomatoes topped with basil, mashed avocado, and bocconcini. Drizzle balsamic vinaigrette down the salad.
Fluff the cous cous and add a bit of lemon juice. Place cous cous on either side of salad.
Add the medley. The tomatoes soften and mixes with the pepper juices and soaks into the cous cous.
Pepper it all and enjoy!