Name: CC’s Creole Shrimp over Couscous
Yield: 4 servings
Ingredients: 3 Tbsp olive oil (45 ml); 1 lb(s) medium shrimp (approximately 24) peeled, tail on, deveined (454 grams); 1 onion, sliced; 2 clove garlic, chopped; 1 ribs celery, chopped; 1 red bell pepper, chopped; 1 19 oz can plum tomatoes; 1 tsp smoked paprika (5 ml); ½ tsp ground cumin (2 ml); 1 tsp dried Greek oregano (5 ml; pinch of ground allspice; tsp Worcestershire sauce (10 ml); ¼ cup Dry sherry or dry white wine (60 ml); Tobasco to taste, for serving (optional); Coarse salt and freshly cracked black pepper, to taste; Handful chopped fresh parsley, optional; 1 Tbsp olive oil (15 ml); 1 ¼ cup chicken stock or water (310 ml); juice of ½ lemon; 1 ¼ cup couscous, quick cooking (310 ml); Coarse salt and freshly cracked black pepper, to taste

Yields

4 servings

CC’s Creole Shrimp over Couscous

Shrimp is great for a speedy supper since it cooks so quickly. You could serve this dish also with rice but couscous is a nice change and cooks faster.

ingredients

Creole Shrimp

Tbsp olive oil (45 ml)

lb(s) medium shrimp (approximately 24) peeled, tail on, deveined (454 grams)

onion, sliced

clove garlic, chopped

ribs celery, chopped

red bell pepper, chopped

1 19

oz can plum tomatoes

tsp smoked paprika (5 ml)

tsp ground cumin (2 ml)

tsp dried Greek oregano (5 ml

pinch of ground allspice

tsp Worcestershire sauce (10 ml)

cup Dry sherry or dry white wine (60 ml)

Tobasco to taste, for serving (optional)

Coarse salt and freshly cracked black pepper, to taste

Handful chopped fresh parsley, optional

Couscous

Tbsp olive oil (15 ml)

1 ¼

cup chicken stock or water (310 ml)

juice of ½ lemon

1 ¼

cup couscous, quick cooking (310 ml)

Coarse salt and freshly cracked black pepper, to taste

Ingredient Substitution Guide

directions

Step 1

Add olive oil to a large skillet or sauté pan over medium high heat. Sauté onions, celery and pepper until soft, about 2 to 3 minutes. Add garlic, smoked paprika, cumin, oregano and allspice, Cook for another minute. Add sherry, Worcestershire sauce and tomatoes and bring to a boil, cook for 4 minutes. Add shrimp and cook for another 3 to 4 minutes or until shrimp just turns pink. Sprinkle with parsley. Serve with couscous. Add tobasco to taste, if desired.

Step 2

In medium saucepan, heat oil on medium. Add chicken stock and lemon juice. Bring to a boil. Add couscous and stir. Cover and remove from heat. Let stand for 5 minutes. Remove lid and fluff with fork to prevent sticking.

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CC’s Creole Shrimp over Couscous

ingredients

Creole Shrimp

Couscous

directions

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