Revised Cookbook PDF copy

Gambas Al Ajillo
on a Bed of Israeli Couscous and Roasted Butternut Squash
Paired with Tarantas Sparkling White
Prep: 30 min. | Cook: 45 minutes | Servings: 4
For squash and couscous:
2 T olive oil, separated
1 ½-pound butternut squash,
peeled and cut into ¼” dice
1 medium red onion, chopped
2 tsp. smoked paprika, plus a little
extra for finishing
1 C Israeli couscous
1 T rosemary olive oil
Juice of 1 lemon
1 C minced flat leaf parsley, chopped
and separated into 3/4 and ¼ cups
½ C pine nuts, toasted
½ C golden or mixed raisins
Extra smoked paprika for garnish
For shrimp
¼ C olive oil
6 cloves garlic, thinly sliced
8 to 12 jumbo shrimp
Pinch hot pepper flakes
1. Preheat oven to 475 degrees F.
2. Toss squash with 1T olive oil, sprinkle with salt, and place in
large shallow baking pan.
3. Bake squash until soft, approximately 15 minutes.
4. Remove squash from oven and place in large bowl.
5. Heat 1 T olive oil in heavy skillet over medium heat. Add onion
and 2 tsp. smoked paprika. Cook until soft, stirring occasionally.
6. Remove onion from skillet and add to squash.
7. Cook couscous in pot of boiling water until just tender, around
10 minutes. Drain in colander.
8. Add couscous to vegetables and toss with 1 T rosemary olive
oil.
9. Add lemon juice, ¾ C parsley, pine nuts and raisins. Mix
together. Taste and add salt if needed.
10. Heat ¼ C olive oil in skillet over medium high heat.
11. Add garlic and shrimp. Turn shrimp over as soon as they start
turning pink. Do not overcook. Add pinch of hot pepper flakes.
12. Place couscous-vegetable mixture on 4 serving plates.
Immediately place 2 or 3 shrimp on top. Drizzle olive oil and
garlic from the shrimp preparation on top of each portion.
Sprinkle ¼ C parsley and some smoked paprika on top.
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13. Enjoy with a chilled bottle of Tarantas Sparkling White.