INGREDIENTS
Vegetable oil cooking spray
8 cups baby spinach
1 cup couscous
1/4 cup water
1 lb medium shrimp, shelled and deveined
1/2 cup chopped fresh cilantro, divided
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt, divided
1 large mango, peeled and diced
1 medium avocado, diced
1 medium tomato, diced
1/4 cup chopped red onion
1/2 jalapeño pepper, seeded and finely chopped
1 tablespoon fresh lime juice
DIRECTIONS
Heat campfire (or grill).
Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
Place 2 cups spinach in center of 1 half of each piece of foil.
Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach.
Combine shrimp, 1/4 cup cilantro, oil and 1/2 tsp salt in a bowl. Divide shrimp evenly among packets, placing next to couscous.
Fold foil to close and crimp edges to seal. Place the tin foil package at the edge of the fire. Do not place it directly in the flame. The goal is not to burn it to a crisp, but to roast it slowly with the heat from the fire. Remember to turn it every 3 to 5 minutes or so (it shouldn't take longer than 10 to 15 minutes, depending how your open fire is and how thick your piece of meat is). Take it off the heat.
Combine remaining 1/4 cup cilantro with remaining 1/4 tsp salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl.
Carefully cut foil to open; stir contents; garnish with salsa before serving.
This recipe is also linked to:
Food on Friday: Fish and Seafood
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