Sicilian Couscous With Shrimp Food

COUSCOUS WITH MUSSELS AND SHRIMP

Steps:

• Heat oil on medium in a 4-quart sauté pan. Add chorizo and let it sizzle a minute or two. Stir in onion, garlic and Espelette and cook until onion is soft. Stir in paprika, salt and tomatoes. Simmer gently about 5 minutes, until tomatoes soften and release their juices. Stir in couscous and cook a few minutes until all ingredients are well-combined.
• Add shrimp, folding them in with the rest of the ingredients. Stir in vermouth and stock. Let the liquid come to a simmer. Taste liquid for seasoning and adjust salt and Espelette. Add mussels and reduce heat to medium-low. Cover and cook until mussels open, from 6 to 8 minutes. Remove from heat and let rest, covered, 5 minutes. The couscous should be tender and should have absorbed most of the liquid.
• Serve directly from the sauté pan or pile the contents on a big, warm platter. Garnish with cilantro and lemon wedges.

MEDITERRANEAN SHRIMP COUSCOUS

Steps:

• In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese.

SHRIMP WITH COUSCOUS

Steps:

• In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
• Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
• Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

SHRIMP AND COUSCOUS STIRFRY

Steps:

• Dice ginger and garlic; set aside.
• Prepare couscous according to package directions; set aside 1 cup.
• Preheat pan with oil on medium heat; add red pepper flakes, soy sauce, garlic and ginger.
• Steam frozen veggies and edamame.
• Place shrimp in pan with ginger and garlic mixture. Season shrimp with lime juice, sea salt and black pepper.
• Sauté shrimp for four minutes. Add steamed veggies and cook for two minutes.
• Serve over hot couscous.

SICILIAN SHRIMP SCAMPI

Steps:

• Combine flour and water in small bowl stirring to make a smooth paste then set aside.
• In heavy saute pan add olive oil and heat over medium heat.
• Add onion and garlic and saute for 3 minutes.
• Add shrimp and saute for 4 minutes.
• Remove shrimp with a slotted spoon and set aside.
• Add lemon juice and white wine to saute pan and simmer for 3 minutes.
• Add flour mixture very slowly to wine and lemon juice whisking constantly to incorporate.
• Whisk until smooth and simmer for 2 minutes until thickened.
• Pour heavy cream slowly into saute pan again whisking constantly to incorporate.
• Add cheeses and remaining seasonings stirring until cheese is completely melted.
• Add shrimp and cook for an additional 1 to 2 minutes.
• Serve over pasta or garlic bread and garnish with diced tomatoes and green onions.

ONE-POT SHRIMP AND CHICKEN COUSCOUS

Steps:

• Heat butter and olive oil in a large skillet over medium heat until butter is melted. Add broccoli, mushrooms, onion, garlic, Italian seasoning, and crushed red pepper; saute for 2 to 3 minutes. Add shrimp, chicken, and couscous; stir to coat.
• Add chicken broth and lemon juice and bring to a boil. Cover, reduce heat to low, and simmer until chicken and shrimp are cooked through and couscous has absorbed all the liquid and is tender yet firm to the bite, about 10 minutes.