Sunday, October 10, 2010

Steamed greens, Israeli couscous, tomatoes, and jumbo prawns

We regularly buy prawns from Mike and Yvette Hudson, and usually the prawns come without their heads but otherwise intact and weight about 1/28 lb. Last week, however, Hudson's supplier couldn't fill the order with the large prawns, and so included jumbos at the large rate. So we were treated to some very tasty, very large prawns: one pound consisted of only 14 prawns. "Shrimp" these are not.

We peeled and deveined the prawns as we usually do and boiled them in enough water to cover for a few minutes, so that the flesh turned pink throughout. Then we tossed the cooked prawns with chopped up heirloom tomatoes (a dark red one and a bright yellow one), some lemon juice and salt, and lots of diced garlic.

Meanwhile, we washed one bunch each of kale and green chard. We removed the stems from the greens, and ripped the greens into pieces. Working in batches, we steamed the greens until they were very bright green. We drained off some of the garlic lemon dressing from the prawns and used in to dress the greens.

Finally, we chopped an onion and sauteed it in some olive oil, and then added one cup Israeli couscous and 1.5 cups salted water. We cooked the couscous for five minutes, and then drained off the extant water in a sieve.

We plated the dinner in the kitchen: greens, then couscous, then tomatoes and prawns. We served the dinner with a pinot gris from Concannon; it's reasonably good, and right now Safeway is charging the same for Concannon as for Firefly Ridge, our standard nice wine (and a Safeway-owned brand).

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