This is probably one of my favorite shrimp dishes.  Then again, I love shrimp.  It’s so light.  I could eat it at every meal if I could.  Add it with pearl couscous, and it feels like I’m tasting summer.  This shrimp is spiced with ground fennel, turmeric and Aleppo pepper.  Additions to this dish are garlicky zucchini, tomato sauce, and grapes.

Makes 2 servings

Calories: ~685 per serving

Prep Time: 5 minutes

Cook Time: 15-25 minutes

Ingredients:

  • 10 oz. shrimp
  • 1 cup pearl couscous
  • 3 garlic cloves
  • 1 zucchini
  • 1 bunch parsley
  • 2 Tbsp. butter
  • 2 Tbsp. tomato paste
  • 1 Tbsp. Verjus Rouge
  • 1 tsp. sumer couscous spice blend (ground fennel, ground turmeric and Aleppo pepper)

Utensils:

  • Medium pot
  • Measuring cup
  • Cutting board
  • Cutting knife
  • Medium pan
  • Tablespoon
  • Teaspoon
  • Stirring spoon
  • Stove top

Instructions:

  1. Cook the couscous: Heat a medium pot of salted water to boiling on high.  Once boiling, add the couscous and cook 6-8 minutes, or until tender.  Turn off the heat.  Reserving 1/2 cup of of the couscous cooking water, thoroughly drain the cooked couscous and return to the pot.
  2. Prepare the ingredients: While the couscous cooks, wash and dry the fresh produce.  Cut off and discard the ends of the zucchini.  Quarter the zucchini lengthwise; slice crosswise into 1/4-inch-thick pieces.  Peel and mince the garlic.  Finely chop the parsley leaves and stems.
  3. Cook the zucchini: While the couscous continues to cook, in a medium pan (nonstick), heat 2 teaspoons of olive oil on medium-high until hot.  Add the zucchini and garlic; season with salt and pepper.  Cook, stirring occasionally, 2-4 minutes, or until softened and fragrant.
  4. Make the sauce: Add the tomato paste to the pan of zucchini; cook, stirring frequently, 1-2 minutes, or until dark red and fragrant.  Add the verjus and 1/4 cup of water.  Cook, stirring frequently and scraping up any browned bits from the bottom of the pan, 30-60 seconds, or until thoroughly combined; season with salt and pepper.  Turn off the heat.
  5. Add the shrimp: Pat the shrimp dry with paper towels and transfer to a bowl.  Season with salt, pepper and the spice blend; toss to coat.  Add the seasoned shrimp to the part of zucchini and sauce.  Cook on medium-high, stirring occasionally, 2-4 minutes, or until the shrimp are opaque and cooked through.
  6. Finish the couscous and plate your dish: Add the cooked couscous, butter and half the reserved couscous cooking water to the pan.  Cook, stirring vigorously, 1-2 minutes, or until thoroughly combined; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining couscous cooking water to achieve your desired consistency.)  Divide between 2 dishes.  Garnish with he parsley.  Enjoy!
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