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Chamomile Tea Shrimp and Couscous

Makes a great entree or side dish!
Created by Daniel J Lestrud, CEC, CCE


1 pound shrimp, large, (ready-to-cook), peeled and deveined,16/20 size
6 Bigelow  Cozy Chamomile Herbal tea bags
1 european cucumber, peeled and seeded and diced
2 celery rib, diced
4 scallion, sliced
1 cup pine nut, toasted
1 cup white grapes, sliced in half
1 cup couscous
1/2 cup extra virgin olive oil
1 lemon juice
1 teaspoon kosher salt
1/4 teaspoon white pepper


Bring four cups water to a boil and add tea bags. Let steep five minutes.

Add shrimp and bring to a simmer and cook till shrimp are firm and let cool in liquid.

Drain off 1 cup hot poaching liquid and lightly season with salt.

Poor over couscous and cover.

Combine celery, scallion, pine nuts, grapes and toss with couscous.

Add oil and lemon juice.

Finish with shrimp and season with salt and pepper.
May we suggest Green Tea - Case of 6 boxes- total of 120 teabags to pair with this recipe?
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