Loris Shrimp With Couscous Recipes

SHRIMP WITH COUSCOUS

Steps:

• Heat the olive oil in a large skillet over medium high heat.
• Add the onion, garlic, and red pepper, and cook until the onion and red pepper soften.
• Add the chicken broth, salt, pepper, and cumin. Bring to a boil.
• Add the shrimp and simmer until the shrimp are almost cooked, about 2-3 minutes.
• Add the peas and mushrooms and cook for another 1-2 minutes.
• Add the couscous, remove from heat and cover.
• Let stand for 5 minutes, then fluff with a fork and serve.

SHRIMP WITH COUSCOUS

Steps:

• In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
• Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
• Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

MEDITERRANEAN SHRIMP COUSCOUS

Steps:

• In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese.

ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA

Steps:

• In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
• In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
• Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
• Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
• Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.

GREEK SHRIMP AND COUSCOUS

Steps:

• In a medium saucepan, cook couscous according to package directions. In a separate pan, add olive oil and shrimp. Add tomatoes, olives, mint, garlic and herb seasoning, and oregano. Simmer for about 3 to 5 minutes to cook shrimp and heat through. Season, to taste, with salt and black pepper. Pour over couscous and serve.

ONE-POT SHRIMP AND CHICKEN COUSCOUS

Steps:

• Heat butter and olive oil in a large skillet over medium heat until butter is melted. Add broccoli, mushrooms, onion, garlic, Italian seasoning, and crushed red pepper; saute for 2 to 3 minutes. Add shrimp, chicken, and couscous; stir to coat.
• Add chicken broth and lemon juice and bring to a boil. Cover, reduce heat to low, and simmer until chicken and shrimp are cooked through and couscous has absorbed all the liquid and is tender yet firm to the bite, about 10 minutes.

SHRIMP WITH FRUITED COUSCOUS

Steps:

• Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag.
• Combine the VOSKOS® Nonfat Vanilla Greek Yogurt, water, balsamic vinegar, vegetable oil, and rosemary in a bowl. Pour more than half of the mixture over the shrimp in the resealable bag; seal bag. Turn bag to combine mixture and coat shrimp. Marinate shrimp for 30 to 60 minutes in the refrigerator, turning occasionally. Reserve remaining marinade; chill.
• Drain shrimp, discarding marinade. Thread shrimp on four 12-inch skewers leaving a 1/4-inch space between shrimp. For a charcoal grill, place skewers on the grill rack; cover and grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once and brushing with reserved marinade after turning. Discard remaining marinade. (For gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.) Serve with couscous.
• Fruited Couscous: Combine chicken broth and orange juice; bring to boiling. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Stir in orange peel, green onions, and dried cherries. Serve with shrimp.

CREOLE SHRIMP OVER COUSCOUS

Steps:

• 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.

LEMON-BASIL GRILLED SHRIMP & COUSCOUS

Steps:

• Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing., Thread shrimp onto metal or soaked wooden skewers. Grill shrimp, covered, on an oiled rack over medium-high heat until pink, 2-3 minutes on each side., Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.

LORI'S SHRIMP WITH COUSCOUS

Steps:

• Heat oil in a wok. Season shrimp. Add to wok. Stir-fry 3 minutes.
• Remove with a slotted spoon.
• Add oil to wok. Add seeds and leaves. Stir-fry until the sputter.
• Add the onion, carrots and garlic. Stir-fry 5 minutes.
• Return shrimp. Keep warm.
• Meanwhile, bring the broth, stock and milk to a boil. Add couscous and peas.
• Turn off heat. Cover. Let stand 5 minutes. Season.
• Place couscous on plates.
• Top with shrimp and almonds.