I have always been a bit of a wizard when it comes to food....never following recipes and trusting mostly my nose to do the testing. That is most of what makes it fun though! Following directions is for bakers, cooking is for inventing whatever your little rumbling tummy desires.
This is a very fun little concoction I made the other night and thought I'd share it!
Teriyaki Shrimp with Toasted Pine Nut Cou Cous (& Parmesan-Crusted Zucchini)
-2 servings of pre-cooked shrimp
-1 box of Pine Nut CousCous
-1 whole Zucchini, sliced
-2 Garlic Cloves (or the branches of the cloves, whatever you call those little guys)
-1 Small Yellow Onion (you will only use about 1/8 cup of onions)
-Garlic Bread Seasoning
-All Natural Teriyaki Seasoning
-Chinese 5 Spice Powder
You're basically going to need 3 different things going on the stove: 2 skillets and a pan for the couscous. How to cook the couscous is explained on the box, so I'll tell you how I seasoned the shrimp and zucchini.
Place EVOO & 1 tablespoon of butter into skillet. When nice and hot (I had my oven on about a 5-6), dump those little shrimp in there. Once they are all lathered up in their EVOO & butter bath, place the diced onions and garlic in there. I will say, it must be FRESH garlic...there is a huge different! Now stir. Next goes the teriyaki. Add to your liking. Then I stirred in a bit of water to keep the teriyaki from getting grossly thick. Stir. For the finishing touch, sprinkle about 1 teaspoon of Chinese 5 spice over the top of the shrimp.
Same as above with the EVOO & butter. Flip those bad boys around a bit so they all get seasoned. Then in goes the garlic bread seasoning & fresh grated parmesan. Make sure to get both sides. I let it get nice and brown because it gives it that deliciously crispy edge. Once it is off the pan and cooled, sprinkle fresh sliced parmesan on top to give it those cheesy flakes. Makes you feel all fancy.
...and Voila! I hope some of you try it... it is sure to have you taste buds singing!