18 August 2009
Shrimp Scampi on Couscous
I made this as the main dish when I had Liz over last month. I'm not going to lie that I like to impress people with cooking. I needed to have a theme, though. She had us over a couple weeks before and had gone Mexican so I had to find another avenue. I chose Italian. Of course, I took out my Giada cookbook and looked through it. This recipe seemed light enough for summer but still had my tastebuds watering. I have to admit that it wasn't the easiest thing to make quickly or without making a mess. However, if I had worked my time frame out better, you can actually make the messy part the day before. I suggest doing that if you're making this for guests. Enjoy this, sorry the picture isn't amazing. It needs something green in it!
Scampi on Couscous (from Everyday Italian cookbook)
1/2 cup plus 1 Tbl EVOO
1 small onion, chopped
1 carrot, peeled and chopped
3 garlic cloves, minced
2 (8 ounce) cans chopped tomatoes in their juice
1 ( 8 ounce) bottle clam juice (I used chicken broth)
1/4 cup dry white wine
1 tsp salt, plus more to taste
1/4 tsp pepper
about 1 1/4 cups water
2 cups plain couscous
2# large shrimp, peeled and deveined
juice of 1 lemon
1 Tbl chopped fres parsley
1 tsp dried crushed red pepper flakes
Heat 1/4 cup oil over medium high flame. When almost smoking, add onion, carrow and half of the garlic and saute until the onion is soft (5 minutes). Add the tomatoes with their juice, clam juice, wine, 1/2 tsp salt, 1/4 tsp pepper. Bring to a boi and simmer uncovered until the liquid reduces and the tomatoes break down, about 10 minutes. Remove from the heat and let cool slightly. Carefully transfer the tomato mixture to the bowl of a food processor and puree until smooth, adding water a couple of Tbl at a time to form a broth consistency. (This is the part that can be made a day ahead. Bring the broth back up to a simmer before continuing.)
In saucepan, combine 2 cups of tom broth, 1 cup of water and 1 Tbl oil. Bring the mixture to a boil, then stir in the couscous. Remove from the heat. cover and sed aside until absorbed. Season with S&P. Keep the remaining tomato broth warm
In a large skilled, heat the remaining 1/4 of oil over a medium flame. Add the remaining garlic and sute until fragrant, about 20 secs. Add the shrimp and saute until the shrimp just begins to turn pink, about 5 mins. remove from the heat and stir in the lemon juice, parley, red pepper flakes and the remaining salt.
Spoon the couscous into the center of serving plates and top with the shrimp. Spoon some of the remaining tomato broth around the couscous and serve.