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Brew Dr. Kombucha Dark Cherry Vanilla Shrimp and Couscous with Dark Cherry Salsa

This Brew Dr. Kombucha Dark Cherry Vanilla Shrimp and Couscous dish is a delicious and flavorful way to celebrate the start of fall.

Presented by Brew Dr. Kombucha August 14, 2019

For the couscous:

  • 1 cup couscous
  • 1 ½ cup Brew Dr. Kombucha Dark Cherry Vanilla
  • 1 tablespoon olive oil
  • Pinch of salt

For the shrimp:

  • 6 large shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 3 tablespoons Brew Dr. Kombucha Dark Cherry Vanilla
  • 2 teaspoons finely chopped shallot
  • ½ teaspoon ground coriander
  • Pinch of salt

For the salsa:

  • 1 cup finely chopped fresh dark cherries, pits removed
  • ¼ cup finely chopped red onion
  • ½ cup finely chopped red pepper
  • 1 small jalapeno pepper, finely chopped (seeds removed if desired)
  • ¼ cup chopped cilantro
  • Juice from ½ of a lime
  • 2 tablespoons olive oil
  • ½ teaspoon ground cumin
  • Pinch of salt
  • Sliced avocado and diced cucumber for garnish (optional)

Place couscous in a bowl and pour kombucha over. Add olive oil and salt and stir to combine. Cover with plastic wrap and allow to soak for 45 minutes to 1 hour.

In a shallow bowl, mix together the olive oil, kombucha, shallot, salt and chili powder. Place shrimp in marinade and allow to sit for 20 minutes.

Place all salsa ingredients in a bowl and mix together. Allow to macerate while cooking the shrimp. 

Heat grill to high heat. Remove shrimp from marinade and grill until cooked through and pink, 2-3 minutes per side. 

Place couscous on a plate, using a ring mold if desired. Top couscous with shrimp and spoon salsa over. Garnish plate with sliced avocado and diced cucumber if desired.

Find Brew Dr. in a Fred Meyer store near you today.