Creole Shrimp over Couscous
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Ingredients
| 3 tbsp. | olive oil (45 ml) | | 1 | onion, sliced | | 1 | rib celery, chopped | | 1 | red bell pepper, chopped | | 2 cloves | garlic, chopped | | 1 tsp. | smoked paprika (5 ml) | | 1/2 tsp. | ground cumin (2 ml) | | 1 tsp. | dried Greek oregano (5 ml | | pinch of ground allspice | | 1/4 cup | Dry sherry or | | 60 | ml) | | 2 tsp. | Worcestershire sauce (10 ml) | | 1 can (19) | plum tomatoes | | 1 lb. | md. shrimp (approximately 24) peeled, tail on, deveined (454 grams) | | Coarse salt and freshly cracked black pepper, to taste | | 1 handful | chopped fresh parsley, optional | | Tabasco to taste, for serving (optional) |
COUSCOUS
| 1 tbsp. | olive oil (15 ml) | | 1-1/4 cup | chicken stock or | | 310 | ml) | | 2 | lemon | | 1-1/4 cup | couscous, quick cooking (310 ml) | | Coarse salt and freshly cracked black pepper, to taste |
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Instructions
Creole Shrimp: Add olive oil to a large skillet or sauté pan over medium high heat. Sauté onions, celery and bell pepper until soft, about 2 to 3 minutes. Add garlic, smoked paprika, cumin, oregano and allspice, Cook for another minute. Add sherry, Worcestershire sauce and tomatoes and bring to a boil, cook for 4 minutes. Add shrimp and cook for another 3 to 4 minutes or until shrimp just turns pink. Sprinkle with parsley. Serve with couscous. Add tabasco to taste, if desired.
Couscous: In medium saucepan, heat oil on medium. Add chicken stock and lemon juice. Bring to a boil. Add couscous and stir. Cover and remove from heat. Let stand for 5 minutes. Remove lid and fluff with fork to prevent sticking. Serves 4.
Author's Comments
Shrimp is great for a speedy supper since it cooks so quickly. You could serve this dish also with rice but couscous is a nice change and cooks faster.
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