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shrimp pearl chicken stock water shrimp yellow bell pepper sweet red pepper garlic ham shallot Tabasco olive oil scallions dressing mayonnaise lemon juice fresh herbs Worcestershire sauce dry mustard
Viewed: 53 - Published at: 5 years agoIngredients
- Shrimp and Couscous
- 2 cups pearl (Israeli) couscous
- 1 cup chicken stock
- 1 cup water
- 1.5 pounds uncooked shrimp, peeled an deveined
- 1/2 yellow bell pepper, chopped
- 1/2 sweet red pepper, chopped
- 2 garlic cloves, minced
- 4 ounces Tazzo ham (substitutes: procuitto or sweet Italian bulk sausage)
- 1 shallot, finely sliced
- Splash Tabasco, or red pepper sauce of choice
- 3 tablespoons olive oil (for cooking)
- 2 scallions, chopped for garnish
- Dressing
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 3 tablespoons fresh herbs (oregano, thyme, basil leaves)
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon dry mustard
- 1 tablespoon Muffaletta (olive relish) Optional
Method
- To prepare couscous: heat a tablespoon of olive oil in a medium pan, add two cups of couscous. Stir until couscous is coated in warm oil - (do not let the mixture brown). Add chicken stock and water, and simmer for about twenty minutes. Or until couscous has absorbed all liquid and is done. Set aside.
- In a saute pan, heat 1 tablespoon of oil, add ham (or sausage) , garlic, shallot, peppers. Cook until vegetables are softened. Combine vegetable mixture with couscous.
- To saute shrimp, add 1 tablespoon olive oil in the pan used for the veg mixture (or use a separate pan). Cook about two minutes until shrimp are plump and tender. Remove immediately from heat.
- To prepare dressing: in a small bowl, combine all six ingredients and whisk.
- To assemble: stir dressing into couscous vegetable mixture, top with shrimp, garnish with chopped scallions or fresh herbs. Dish may be served hot, chilled or at room temperature. (It's all good.)
