HECO Shrimp, clams and couscous combine to lend a taste of the Mediterranean.

Shellfish pairs up
with couscous

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These dishes were prepared by Chef Arnold Gabriel, of Azul Restaurant at JW Marriott Ihilani Resort & Spa, on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Couscous with Sautéed Kauai Shrimp and Clams

1-1/2 cups instant couscous
1 tablespoon ground cumin
2 cups boiling water
1/4 cup EACH chopped Kalamata olives, chopped cilantro
and diced tomatoes
1/2 tablespoon lemon juice
Salt and white pepper to taste
1/4 cup extra virgin olive oil
1/2 tablespoon minced garlic
4 Kauai shrimp, shelled and cleaned
5 manila clams, washed
1 cup clam juice
Italian parsley or cilantro, for garnish

Combine couscous, cumin and water in a large bowl. Cover with plastic wrap and let stand 5 minutes. Add olives, cilantro, tomatoes, lemon juice and salt and pepper to taste.

Heat a skillet; add 1 tablespoon of the olive oil. Lightly sauté garlic, shrimp and clams. Add clam juice; cover and cook until clams open and shrimp is cooked. Add seafood mixture to couscous. Add remaining olive oil and salt and pepper to taste; toss. Garnish with parsley. Serves 2 to 3.

Flambé of Apple Bananas in Amaretto

1/4 cup unsalted butter
2 large apple bananas, peeled and diagonally sliced 1/4-inch thick
1/2 cup brown sugar
1 teaspoon ground cinnamon
3/4 cup Amaretto (almond-flavored liqueur)
Vanilla ice cream
Fresh mint sprigs for garnish

Heat skillet. Add butter, bananas, sugar and cinnamon. Stir gently until butter melts and sugar dissolves. Remove from heat and add Amaretto. Flame Amaretto by carefully igniting with a long match or long-nozzle lighter; allow flame to burn itself out.

To serve, spoon banana mixture into bowls, top with ice cream and garnish with mint. Serves 2 to 3.

Nutritional information unavailable.

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