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CC’s Creole Shrimp over Couscous

Food Network Canada
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.

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Ingredients

Creole Shrimp

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

Couscous

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
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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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