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MP Post Chef David Le LeFevre's Pomegranate Cous Cous & Grilled Shrimp

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MP Post Chef David Le Favre's Pomegranate Cous Cous & Grilled Shrimp

Recipe by Chef David Le Favre

Grilled Shrimp:

Ingredients:

  • Mexican white shrimp - 6 per skewer
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1/8 tsp chili flakes
  • 1/8 tsp lime
  • 1/8 tsp lemon zest
  • 2 wooden skewers soaked in water for 4 hours, or metal skewers

Instructions

  1. Peel and de-vein the shrimp.
  2. Toss in a bowl with the olive oil, salt and pepper, chili flakes and lime and lemon zest.
  3. Skewer the shrimp with 2 wooden or metal skewers so one skewer goes through all the tail sides, and one skewer goes through all the head sides.
  4. Grill over high heat for approximately 1-2 minutes on each side or until the outside is pink and white, and the interior is just translucent.
  5. Let them rest for 2 minutes.
  6. Place on top of the pomegranate cous cous.

Pomegranate Cous Cous:

Ingredients:

  • 1 cup raw cous cous
  • 1 tbsp olive oil
  • 2 tbsp onion, minced
  • 1 clove garlic, minced
  • 1.5 cup chicken stock or water
  • 1/4 teaspoon turmeric
  • Salt and pepper to taste
  • 8 leaves mint, chopped
  • 12 leaves cilantro, chopped

Instructions

  1. Combine cous cous and olive oil in Tupperware container.
  2. Stir until cous cous is completely coated with olive oil.
  3. Combine onion, garlic, stock/water and turmeric.
  4. Bring to a boil.
  5. Season with salt and pepper.
  6. Pour hot liquid over cous cous and cover tightly.
  7. Let stand for 20-30 minutes.
  8. Remove Tupperware lid and fluff cous cous with a fork.
  9. Add chopped mint and cilantro.
  10. Reserve for plate up.

Red wine vinaigrette:

Ingredients:

  • 2 tbsp red wine vinegar
  • 6 tbsp olive oil
  • 1 tbsp mustard
  • Salt and pepper to taste
  • 1 tbsp honey

Instructions

  1. Combine red wine vinegar, honey and mustard into squeeze bottle.
  2. Shake vigorously.
  3. Add olive oil and salt and pepper to taste.
  4. Shake vigorously.
  5. Reserve for plate up.

Greek yogurt:

Ingredients:

  • 4 oz yogurt, Greek
  • 6 leaves mint, chopped
  • 12 leaves cilantro, chopped
  • Zest of 1 lime
  • 1 tbsp honey
  • Salt and pepper to taste

Instructions

  1. Combine yogurt, mint, cilantro, lime zest and honey.
  2. Season with salt and pepper.
  3. Transfer to a piping bag.
  4. Reserve for plate up.

Garnishes/plate up:

Ingredients:

  • 2 tbsp pomegranate seeds
  • 1 tbsp Marcona Almonds
  • 6 each cilantro sprouts
  • 1 grapefruit, segmented
  • 3 oz marinated Feta
  • 2 lemon wedges

Instructions

  1. Place a mound of cous cous in the middle of a 6-8 inch bowl.
  2. Pour approximately 2 tbsp of red wine vinaigrette over the cous cous.
  3. Pipe three to four dollops of Greek yogurt onto the cous cous.
  4. Sprinkle the pomegranate and almonds over the cous cous.
  5. Place the feta and grapefruit around the cous cous.
  6. Place the cilantro sprouts into the yogurt.
  7. Squeeze lemon on top.

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