Show #404

Ingredients:

2/3 cup carrot juice, freshly juiced

1 1/2 teaspoons fresh lemon juice

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

8 ounces michigan white shrimp, or comparable

1/2 cup couscous, plain

2 teaspoons evcp olive oil

2 tablespoons chopped fresh chives

Directions:

Bring first 4 ingredients to a simmer over medium-high heat in a non reactive sauce pan. Add the shrimp and cook for a few minutes or until the shrimp are slightly underdone (they will continue to cook with the couscous). Meanwhile place the couscous in a large heat proof bowl.

Pour the carrot mixture and the slightly underdone shrimp over the couscous and gently stir to combine. Cover the bowl tightly with plastic wrap and let stand 5-10 minutes or until the coucous has absorbed all the carrot mixture and the shrimp is plump. Remove the plastic wrap and discard, drizzle over oil; fluff with a fork. Sprinkle with chives; toss to combine.

Yield: 2 servings (serving size: about 3/4 cup)

Notes:

One pound of carrots will make approximately six to eight ounces of carrot juice.

Drink juice immediately or within a few days. Carrot juice does not keep for long and tastes best when fresh.

©2000 eric villegas