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Seghesio Family Vineyards

Seghesio Recipes

Pan-Roasted Prawns with Artichoke & Piquillo Pepper Tapenade and Couscous Salad with Almonds and Niçoise Olives

Pan-Roasted Prawns with Artichoke & Piquillo Pepper Tapenade and Couscous Salad with Almonds and Niçoise Olives
Recipe Date:
February 7, 2019
Serving Size:
6
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
Directions

Pairs well with: Vermentino and Arneis

This recipe would be enjoyable on any night with friends and family and pairs perfectly with our Italian white varieties. Additionally, we use our in-house-made Artichoke & Piquillo Pepper Tapenade, which can be purchased in our tasting room. Salute! 

INGREDIENTS:

1½ lbs. of peeled and deveined prawns or shrimp 
4 cups of cauliflower florets
½ cup of pitted Niçoise olives
2 cups of water or vegetable stock
1 cup of couscous
½ cup toasted almond slivers
zest of 1 orange
2 Tablespoons chopped parsley
3 Tablespoons olive oil, divided
salt and pepper to taste
1 jar of Seghesio Kitchen Artichoke & Piquillo Pepper Tapenade
Watercress and EVOO for garnish (optional)

TECHNIQUE:

Preheat the oven to 425° F. Toss cauliflower with 1 tablespoon of olive oil and salt and pepper to taste. Roast until cooked and slightly caramelized - approximately 15-20 minutes. Reserve at room temperature.

Meanwhile, bring two cups of water or vegetable stock to a boil. Pour over couscous in a bowl at least twice the size of uncooked couscous and cover tightly with plastic wrap for 12 minutes. Remove cover and fluff with fork. Add cauliflower, parsley, almonds, olives, orange zest and 1 tablespoon of olive oil and season to taste with salt and pepper. Keep warm until serving.

Heat 1 tablespoon of olive oil in a large sauté pan over medium high heat. When oil begins to ripple, add prawns and cook until done - approximately 5 minutes.

To plate: smear tapenade on plate and lay prawns in the sauce, serve with couscous salad and garnish with watercress and EVOO.

Serves 6.