Ingredient: bacon, each sliced lengthwise

Bacon-wrapped shrimp and scallops may sound like an appetizer only served at fancy cocktail parties. But tossed in parmesan and spices then wrapped in bacon makes for some incredible skewers to serve with some vegetable couscous as a main dish.

There are all kinds of tasty add-ins to couscous, such as mushrooms and zucchini. Mushrooms add an earthy, savory flavor to couscous that makes it a good complement to main dishes like roast chicken, pork, beef or seafood.

Couscous has become one of my favorite pantry staples. It’s quick, convenient, versatile and makes a good alternative to ‘traditional’ rice or pasta.

Couscous used to be hand rolled into tiny pasta. It is now available in instant- cook packages or bulk, where couscous has already been pre-cooked by steaming and then dried. This leaves us with the simple task of re-hydrating in water or broth, which typically takes something like 5-10 minutes!

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Bacon Wrapped Shrimp & Scallop Skewers

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Rating: 5
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Course

Main Dish

Cuisine

Italian

Keyword

bacon wrapped shrimp & scallop skewers

Servings

MetricUS Imperial

Ingredients

Vegetable Couscous

• 6 slices bacon, each sliced lengthwise
• 1 small zucchini, julienned
• 250 gm button mushrooms, sliced
• 1 small onion, diced
• 1 clove garlic, minced
• 1 Tbsp fresh cilantro 'paste' This can be found in the fresh vegetable isle of the grocery store.
• 1 1/2 cups vegetable broth
• salt to taste
• 1 cup Israeli couscous, uncooked I like the turmeric flavored couscous as it adds a bit more flavor.

Shrimp & Scallops

• 300 gm WILD, fresh large shrimp, peeled & deveined
• 340 gm WILD bay scallops
• 1/4 cup olive oil
• 8 cloves garlic, minced
• 1 tsp EACH dried basil & oregano
• 40 gm Parmesan, finely grated
• salt & pepper to taste (optional)

Course Main Dish Cuisine Italian Keyword bacon wrapped shrimp & scallop skewers Servings MetricUS Imperial Ingredients Vegetable Couscous 6 slices bacon, each sliced lengthwise 1 small zucchini, julienned 250 gm button mushrooms, sliced 1 small onion, diced 1 clove garlic, minced 1 Tbsp fresh cilantro 'paste' This can be found in the fresh vegetable isle of the grocery store. 1 1/2 cups vegetable broth salt to taste 1 cup Israeli couscous, uncooked I like the turmeric flavored couscous as it adds a bit more flavor. Shrimp & Scallops 300 gm WILD, fresh large shrimp, peeled & deveined 340 gm WILD bay scallops 1/4 cup olive oil 8 cloves garlic, minced 1 tsp EACH dried basil & oregano 40 gm Parmesan, finely grated salt & pepper to taste (optional)

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Vegetable Couscous

1. In a saucepan, slightly pre-cook bacon strips. Remove from saucepan onto a paper towel. To saucepan containing bacon drippings, add zucchini, mushrooms, onion, garlic & cilantro paste; sauté until tender crisp. Place in a bowl.
2. To the saucepan, add broth & salt (if using) & bring to a boil; add couscous. Cover & remove from heat; set aside until liquid has been absorbed, about 5-10 minutes.
3. Add bowl of vegetables & gently toss with a fork. Keep warm while you cook seafood.

Shrimp & Scallops

1. Preheat oven to 400 F.
2. In a bowl, combine oil, garlic, basil, oregano & Parmesan. Add shrimp & scallops; toss gently until well coated then tread on wooden skewers along with bacon strips.
3. Line 9 x 13-inch baking pan with foil. Place skewers with tip ends resting on pan edges.
4. Place in oven & roast JUST until seafood is slightly firm & cooked through & bacon is cooked. Serve immediately with vegetable couscous.