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mediterranean
Peppery Shrimp with Couscous

Photo by: Colin Erricson
Comments: 1
 

Recipe

Couscous cooked with tomatoes, onion, a bell pepper and a bit of saffron provides a bed for sautéed shrimp in this elegant dish. Simple and delicious, this is easy enough to serve on weeknights.

Yield: Makes 4 servings

Ingredients

  • 2 tbsp (25 mL) olive oil, divided
  • 1 onion, diced
  • 1 green bell pepper, seeded and diced
  • ¼ tsp (1 mL) crumbled saffron threads, dissolved in 2 tbsp (25 mL) boiling water
  • ½ cup (125 mL) water or reduced-sodium vegetable stock
  • 1 can (14 oz/398 mL) no-salt-added diced tomatoes with juice
  • ¾ cup (175 mL) whole wheat couscous
  • 12 oz shrimp (375 g), peeled and deveined, thawed if frozen
  • 4 cloves garlic, minced
  • 1 tsp (5 mL) finely grated lemon zest
  • ¼ tsp (1 mL) cayenne pepper
  • Freshly ground black pepper
  • ½ cup (125 mL) dry white wine
  • 2 tbsp (25 mL) freshly squeezed lemon juice
  • 1 cup (250 mL) cooked green peas
  • Salt, optional

Directions

1. In a saucepan, heat 1 tbsp (15 mL) of the oil over medium heat for 30 seconds. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add saffron liquid, water and tomatoes with juice and bring to a boil. Stir in couscous. Remove from heat and let stand, covered, for 15 minutes. Fluff with a fork.

2. In a skillet, heat remaining 1 tbsp (15 mL) of oil over medium-high heat. Add shrimp and cook, stirring, just until they turn pink and opaque, 3 to 5 minutes. Add garlic, lemon zest, cayenne and black pepper to taste. Cook, stirring, for 1 minute. Add white wine and lemon juice and bring to a boil. Stir in peas until heated through. Season to taste with salt, if using.

3. To serve: On a deep platter, arrange couscous in a ring around the edge, leaving the center hollow. Arrange shrimp in the center.

Variations

Peppery Shrimp with Millet: Substitute an equal quantity of millet for the couscous. For the best flavor, before using in the recipe toast it in a dry skillet, stirring until fragrant, about 5 minutes. Stir the millet into tomato mixture (Step 1) and return to a boil. Cover and simmer over low heat for 20 minutes, then remove from heat and let stand for 10 minutes.

Peppery Shrimp with Quinoa: Substitute an equal quantity rinsed quinoa for the couscous. Stir the quinoa into the tomato mixture (Step 1) and return to a boil. Cover and simmer over low heat for 15 minutes. Remove from heat, cover, and set aside for 5 minutes. Fluff with a fork before using.

Notes

As a group, North Americans consume too much salt, largely because most of it (77%) is hidden in processed foods and restaurant meals. That’s why I recommend using reduced-sodium stocks or, even better, making your own with no salt added, and canned tomatoes with no salt added, which are now widely available in supermarkets.


© 2008 Judith Finlayson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

367kcal (18%)
96mg (10%)
52mg (86%)
70mcg RAE (2%)
537mg
74mg
25g
6g
5g
41g
129mg (43%)
621mg (26%)
1g (7%)
9g (14%)
4mg (21%)
 

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  • ckblack007

    01.05.10 Flag comment

    I tried this recipe because I really enjoyed Finlayson's Pasole recipe. I recommend the Pasole recipe. This one I cannot recommend.

 

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