Ingredients for Creole Shrimp Over Couscous
- 2 tablespoons olive oil
- Onion
- Celery Rib
- Red Bell Pepper
- Garlic Cloves
- 1 teaspoon smoked paprika
- Ground Cumin
- Dried Greek Oregano
- Ground Allspice
- Dry Sherry
- 1 tablespoon Worcestershire sauce
- Plum Tomatoes
- Medium Shrimp
- Coarse Salt
- Cracked Black Pepper
- Fresh Parsley
- Tabasco Sauce
- 1 1/4 cups chicken stock
- Lemon, Juice Of
- 1 cup couscous
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How to Make Creole Shrimp Over Couscous
- **Prepare Couscous:** In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add chicken stock and lemon juice; bring to a boil. Stir in couscous, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork before serving.
- **Sauté Vegetables:** Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chopped onion, celery, and bell pepper; sauté until softened, about 2-3 minutes.
- **Bloom Spices:** Add minced garlic, smoked paprika, cumin, oregano, and allspice. Cook for 1 minute, stirring constantly, until fragrant.
- **Simmer Sauce:** Pour in sherry and Worcestershire sauce. Add diced tomatoes (undrained) and bring to a boil. Reduce heat and simmer for 4 minutes.
- **Cook Shrimp:** Add peeled and deveined shrimp to the skillet. Cook for 3-4 minutes, or until pink and opaque.
- **Garnish and Serve:** Stir in chopped parsley. Taste and add Tabasco sauce as desired. Serve the Creole shrimp immediately over the prepared couscous. Serves 4.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
32g
Fat
11g
Carbs
19g
