You may also like
Categories:
shrimp clam juice olive oil onion threads tomato paste kosher salt red pepper couscous shelled almonds
Viewed: 61 - Published at: 9 years agoIngredients
- 1 pound fresh small shrimp, peeled and deveined, shells reserved for broth
- 2 cups bottled clam juice
- 2 tablespoons olive oil
- 1 small onion, diced (about 1/2 cup)
- Pinch of saffron threads
- 2 tablespoons tomato paste
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 cups packaged, quick-cooking couscous, rinsed under cold water and drained
- 1/4 cup shelled almonds, coarsely ground
Method
- Pour the clam juice into a medium-sized saucepan, and bring to a gentle boil over medium heat. Add the shrimp shells, and lower heat to maintain a simmer. Cook for 20 minutes. Discard the shells.
- Pour the oil into a large pot set over low heat. Add the onion and cook until softened but not browned, about four minutes. Add the saffron, tomato paste, 1/2 teaspoon salt, 1/2 teaspoon pepper, and red chile flakes. Cook, stirring constantly with a wooden spoon, until very fragrant, about two minutes.
- Pour in the shellfish broth, and stir the bottom of the pot to dislodge any browned bits. Bring to a boil over high heat, and then reduce heat to a strong simmer. Stir the couscous, and cook until most of the liquid has been absorbed, about two minutes.
- Season the raw shrimp with a pinch of salt and pepper, and then stir them into the couscous. Cover the pot and let the shrimp steam until firm and pink, about four minutes. When done, turn off the heat.
- Divide the mixture between four large bowls. Garnish each with a tablespoon of the ground almonds. Adjust seasoning if necessary.
