I actually went out and bought uncleaned shrimp, and yes you could say it was "rewarding" to stand there and clean about a pound of shrimp, but for the extra dollar a pound I should have bought the cleaned ones. I would recommend buying the uncooked (or raw, grey colored), cleaned and deveined shrimp versus the pre-cooked ones (the pink ones) because I personally feel it is fresher and the shrimp wont be overcooked. I left the tails on just for show really, but you can just pull them off if you want before cooking.
Oh and if you are curious, when you say "deveined" shrimp, it just means that the shrimp has had its digestive track removed (yea I know it's a little gross). It's one little "vein" looking thing that runs along the inside of the shrimp and it's really no good to eat- so they remove it. If you decide to clean your own shrimp make sure you remove the outer shell and the digestive track.
Another tip on shrimp: They come in a variety of sizes, I actually forgot what size I purchased specifically for this dish, but it was the one on sale. The numbers usually found under the name of the shrimp signifiy the "count" or about how many shrimp there are per pound. Obviously, there will be a higher count per pound of smaller shrimp, and fewer (like extra large or colossal) shrimp per pound once they get larger in size. The count is a range that can look like 31-45 or 31/45.
- about one pound of raw, cleaned and deveined shrimp
- 3 garlic cloves, minced or grated
- 1 tsp of red pepper flakes, 1 tsp of salt, fresh black pepper
- 2 tomatoes, diced
- ½ red onion, diced (or you could use the whole onion- too much raw onion gives me agita)
- about ½ c. of feta cheese, add more if you like
- handful of chopped fresh parsley
- 1 lemon
- extra virgin olive oil
- 1 cup of couscous (or your favorite box of couscous)
- Preheat your George Foreman grill, grill pan, or your saute pan. If I was sauteing the shrimp in a pan I would use about a tablespoon of butter as well as oil. Don't blast the heat with the oil in the pan until you are ready for the shrimp because the oil might start to smoke and the butter might burn before you are ready. If the oil does smoke just remove from the heat.
- While we let that hang out for a few minutes, chop your tomatoes, onion and parsley. Then put into a large boil. Crumble in your feta cheese as well.