Shrimp with Couscous
Pan fried or grilled shrimp atop flavorful couscous make for a perfect lunch or dinner
Servings: 4 people
- 2 cups couscous durham wheat
- 2 cups chicken stock
- 3 tsp olive oil
- 1/2 cup shallots, minced
- 1/2 cup currants may substitute raisins or cranberries
- 1/2 cup pine nuts (pigoli), toasted may substitute toasted almonds if desired
- 1 lemon juice of one lemon and zest
- 3 cloves garlic, minced
- 1 tomato vine ripened, chopped optional
- 1 cup fresh parsley, chopped
- salt and fresh ground pepper to taste
In large skillet over medium heat, add olive oil. Add shallots and cook 2 to 3 minutes being cautious not to burn. Add garlic, cook one minute until fragrant.
Add stock to couscous and bring to a boil then turn off heat. Stir then cover. Keep covered for 10 minutes.
In a skillet over medium heat, add pine nuts (pignoli). Do not add any oil to the skillet. Toast pine nuts until fragrant and lightly browned. Add to couscous.
Add lemon juice, lemon zest, currants, parsley and tomatoes to couscous. Fluff couscous with fork and cover with lid while cooking shrimp. Season with salt and pepper to taste.
Preheat skillet over medium heat on stove or on grill with olive oil, ghee, clarified butter or vegetable oil. Add frozen shrimp to pan and cook 3-4 minutes on each side until fully cooked. Note: if using Red Argentinian shrimp, they will appear cooked even with raw. Shrimp are finished cooking when internal temperature reaches 140°F on an instant read thermometer.
Remove shrimp from pan just prior to them being finished cooking and set aside. Add 2 tablespoons of olive oil to skillet and add cumin, allspice and paprika. Cook spices for 30 seconds then add shrimp back to skillet. Add 1 tablespoon butter and stir until melted and shrimp are thoroughly cooked. Season with salt and pepper to taste.
Add shrimp to top of couscous and serve immediately.