Creole Shrimp over Couscous



4 servings



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)


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


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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