Miso Shrimp and Corn Couscous Salad
A delightful blend of bright, sunny colors and flavors shine in this summery salad. A lemony dressing coats the tender, slightly chewy, pearled couscous, which helps to cut the richness of the miso-butter mixture that coats the shrimp and charred corn. While this salad is best with fresh corn — at its sweetest scraped straight off the cob — frozen corn makes an excellent substitute any time of year, even though it won’t char quite as visibly. Serve at room temperature or warm for a picnic or outdoor dinner, pairing it with an herby green salad or grilled broccoli.
Ingredients
- 1/4packed cup chopped cilantro leaves and tender stems
- 1large lemon, juiced (about 3 tablespoons)
- 5tablespoons olive oil
- Salt and freshly cracked black pepper
- 1 1/2cups pearl couscous
- 2cups corn kernels, removed from the cob (from 2 to 3 fresh ears of corn)
- 1pound peeled and deveined shrimp, patted dry
- 4scallions, light green and white parts thinly sliced
- 1tablespoon white miso paste
- 1tablespoon unsalted butter
Directions
In a large serving bowl, mix together half the cilantro with the lemon juice and 2 tablespoons olive oil until combined. Season with salt and a few grinds of pepper.
In a saucepan over medium-high, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 or 4 minutes. Add 3 cups of water and 1 teaspoon salt, then bring to a boil. Adjust the heat to maintain an active simmer and cook until tender, 7 to 8 minutes. Drain and let cool slightly; then transfer to the bowl and toss with the dressing.
Meanwhile, heat 2 tablespoons of oil in a heavy, 12-inch skillet over medium-high until shimmering. Add the corn kernels, season lightly with salt and let cook, mostly undisturbed, until charred in spots, 7 to 9 minutes. Stirring once or twice as the kernels brown, or as needed if they start to pop.
Push the corn to the sides of the pan to create an open space in the middle. Add the remaining 1 tablespoon olive oil, then the shrimp and scallions; season lightly with salt and cook for 2 minutes. Stir everything together and cook until the shrimp are cooked through, 1 to 2 minutes more, depending on the size of the shrimp.
Remove from the heat and stir in the miso and butter until evenly dispersed, scraping up anything on the bottom of the pan, about 1 minute more.
Transfer everything in the pan to the serving bowl and toss with the couscous. Garnish with the remaining cilantro and serve.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 22 gramsCalories: 612Saturated Fat: 4 gramsUnsaturated Fat: 16 gramsSodium: 702 milligramsSugar: 3 gramsFiber: 6 gramsCarbohydrate: 72 gramsProtein: 35 grams
Source: https://cooking.nytimes.com/recipes/1025627-miso-shrimp-and-corn-couscous-salad