Grilled Lemon-Pepper Shrimp and Renee's Dill Dip®
with Grilled Veggie Couscous
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
1 tbsp
Lemon-Pepper Seasoning
(May contain Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale)
½ cup
Couscous
(Contains Wheat)
1 unit(s)
Lemon
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
6 unit(s)
Wooden Skewers
(May contain Triticale, Mustard, Soy, Egg, Fish, Tree nuts, Crustaceans, Sulphites, Wheat, Milk, Peanuts, Sesame)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
3 tbsp
Oil*
0.06 tsp
Sugar*
0.06 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Chill a large plate in the freezer.
- Add stock powder, 2/3 cup water and 1 tbsp butter (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, stir in couscous, then remove from heat.
- Cover and let stand for 5 min.
- When couscous is tender, fluff with a fork, then transfer to the chilled plate. Toss a few times to cool.
- Set aside in the fridge to chill until step 5.
- Meanwhile, quarter pepper lengthwise, then core.
- Quarter zucchini lengthwise.
- Zest lemon, then juice half (whole lemon for 4 ppl).
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Add shrimp, half the garlic salt, 2 tsp Lemon-Pepper Seasoning and 1 tbsp oil (dbl both for 4 ppl) to a large bowl, then toss to coat.
- Thread 5- 7 shrimp onto each wooden skewer.
- Add peppers, zucchini, remaining Lemon-Pepper Seasoning, remaining garlic salt and 1 tbsp oil (dbl for 4 ppl) to a baking sheet, then toss to coat.
- Add peppers and zucchini to one side of the grill. Close lid and grill, flipping halfway through, until tender, 7-9 min. (NOTE: If one veggie cooks faster then the other, return veggie to the same baking sheet.)
- When veggies are almost done, add shrimp to the other side of the grill. Close lid and grill, flipping once, until shrimp are cooked through with grill marks, 3-4 min.**
- When done, return veggies and shrimp to the same baking sheet.
- When cool enough to handle, cut peppers into 1-inch pieces. Cut zucchini into 1/2-inch quarter-moons.
- Add lemon zest, 2 tsp lemon juice, a pinch of sugar (dbl both for 4 ppl) and 1 tbsp oil (1 1/2 tbsp for 4 ppl) to a large bowl. Whisk to combine.
- Add veggies, couscous and half the feta. Season with salt and pepper, to taste, then toss to combine. (TIP: It's okay if couscous is still a little warm.)
- Divide couscous and shrimp skewers between plates (TIP: Remove shrimp from skewers before plating, if desired.)
- Sprinkle remaining feta over top.
- Dollop dill dip over shrimp.
