Pearl Couscous With Shrimp And Clams Recipes

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ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA



One-Pan Shrimp and Pearl Couscous With Harissa image

This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.

Provided by Susan Spungen

Categories     dinner, quick, weeknight, one pot, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3 to 4 tablespoons harissa paste, plus more to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, finely diced
1 cup pearl couscous or orzo
3 to 4 garlic cloves, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup dry white wine
1 pint grape or cherry tomatoes, halved crosswise
1/2 cup fresh Italian parsley leaves, packed, coarsely chopped or left whole

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.

PEARL COUSCOUS WITH SHRIMP AND CLAMS



Pearl Couscous With Shrimp and Clams image

Pearl couscous, also known as Israeli or giant couscous, is cooked here in a stock made from the heads and shells of the shrimp, making it wonderfully rich yet equally soothing. Put the pan in the center of your dining table, alongside something green (steamed French beans or sautéed chard or spinach), and you've got a real celebration.

Provided by Yotam Ottolenghi

Categories     dinner, pastas, seafood, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

1 pound/about 400 grams raw head-on, shell-on shrimp or tiger prawns (preferably 12 extra-jumbo shrimp or king-size prawns, but any size will work)
7 tablespoons/105 milliliters olive oil
5 roughly chopped garlic cloves, plus 1 crushed garlic clove
Salt and black pepper
1 small fennel bulb, finely chopped (about 1 heaping cup)
3/4 pound/300 grams cherry tomatoes
2 lemons, 1 finely shaved to get 5 strips of peel and squeezed to get 1 tablespoon juice, and the other cut into wedges for serving
5 tarragon sprigs (about 1/2 ounce/10 grams)
2 tablespoons tomato paste
2/3 cup/150 milliliters Pernod (or a similar anise liqueur)
1 1/4 cups/300 milliliters chicken or vegetable stock
2 teaspoons fennel seeds
1/4 teaspoon red-chile flakes
1 1/4 cups/200 grams pearl (or giant) couscous
1/2 pound/250 grams small clams (about 12), such as Dorset, littleneck or Manila, rinsed well

Steps:

  • Twist the heads off the shrimp and place the heads in a medium bowl. Leaving the tails attached, peel off the shells, add them to the same bowl and set aside. Devein the shrimp, then add them to a medium bowl with 1 tablespoon oil, 1 crushed garlic clove, 1/4 teaspoon salt and plenty of pepper. Mix together and set shrimp aside to marinate for 30 minutes or so.
  • Meanwhile, heat a large sauté pan, for which you have a lid, over high heat. Add 1 tablespoon oil, the chopped fennel and 1/8 teaspoon salt. Fry for about 5 minutes, stirring every now and then, until browned. Transfer the fennel to a plate, wipe the pan clean and return to a high heat. Add the tomatoes and cook for 3 to 5 minutes, tossing the pan every now and then until charred in places. Set the tomatoes aside. Leave the pan to cool for a couple of minutes, then wipe it clean and return to a medium heat.
  • Add 3 tablespoons/45 milliliters oil to the pan along with the lemon peel, tarragon and the 5 chopped garlic cloves. Slowly fry for 5 minutes until the garlic is golden and the tarragon becomes bright green and crisp. Remove half of the tarragon and set aside, to serve.
  • Increase the heat to medium-high, add the shrimp shells and heads and fry for 7 minutes, stirring every so often until crisp and pink, adjusting the heat as necessary so the garlic doesn't begin to burn. Add the tomato paste and 1/2 teaspoon salt, and fry for another 2 minutes, stirring frequently.
  • Carefully pour in the Pernod and let it bubble away for a minute (it may flame), then add the stock and 2 1/2 cups/600 milliliters of water and simmer gently for 12 minutes, stirring occasionally. Use a potato masher to crush the shrimp heads a few times as they cook to release as much flavor as possible.
  • Meanwhile, in a separate small pan over medium heat, add the fennel seeds and 2 tablespoons oil and cook until the seeds begin to pop. Set aside until ready to serve.
  • Strain the stock, discarding the shells, heads and aromatics, then return to the same pan. (You should have about 3 1/4 cup/775 milliliters stock.) Add the lemon juice, chile flakes, cooked fennel, 3/4 of the charred tomatoes and plenty of pepper and cook at a bare simmer for 5 minutes, or until the tomatoes begin to split.
  • Stir in the couscous, bring to a simmer then reduce the heat to medium. Cover the pan and cook for 5 minutes, until the couscous is cooked through but still retains a bite.
  • Add the clams, cover the pan and cook until they all open, 4 to 5 minutes. Top with the remaining charred tomatoes and set aside while you fry the shrimp.
  • While the clams cook, place a large, nonstick frying pan over a high heat. Once it's very hot, add half the shrimp, so as not to overcrowd the pan. Fry for about 1 1/2 minutes on each side, or until crisp and golden-brown on the outside and cooked inside, then repeat with the remaining shrimp.
  • Arrange the shrimp, along with the garlic and any oil, over the couscous in the pan, then drizzle the fennel seed oil over everything. Top with the fried tarragon and serve with the lemon wedges alongside.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 22 grams, Carbohydrate 57 grams, Fat 28 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1192 milligrams, Sugar 6 grams, TransFat 0 grams

SHRIMP AND "PEARLS"



Shrimp and

Provided by Andrea Albin

Categories     Quick & Easy     Dinner     Shrimp     White Wine     Healthy     Couscous     Sugar Snap Pea     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 1 serving

Number Of Ingredients 8

1/2 cup pearl (Israeli) couscous
1/2 cup sugar snap peas, strings removed, then halved
1 1/2 tablespoons unsalted butter, divided
5 ounces peeled and deveined shrimp
1/4 cup dry white wine
1 small tomato, finely chopped
1 pinch of sugar
1 tablespoon chopped tarragon

Steps:

  • Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 tablespoon butter and salt and pepper to taste.
  • While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Sauté shrimp, turning once, until just cooked through, about 3 minutes total. Transfer shrimp with a slotted spoon to a plate.
  • Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in tarragon.
  • Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.

GRILLED SHRIMP AND VEGETABLES WITH PEARL COUSCOUS



Grilled Shrimp and Vegetables with Pearl Couscous image

Provided by Melissa Roberts-Matar

Categories     Cheese     Garlic     Herb     Onion     Shellfish     Vegetable     Lunch     Shrimp     Summer     Grill/Barbecue     Couscous     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 17

3 tablespoons red-wine vinegar
3 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 large garlic clove, finely chopped
1 3/4 teaspoons salt
3/4 teaspoon black pepper
1/3 cup plus 1/4 cup olive oil
2 1/4 cups pearl couscous (sometimes called Israeli couscous; 3/4 pound)
1 3/4 cups reduced-sodium chicken broth (14 fl ounces)
1 cup water
1/4 teaspoon crumbled saffron threads
2 lb large shrimp (21 to 25 per pound), peeled and deveined if necessary
2 medium red onions (1 pound total)
2 pounds large zucchini (about 4), cut diagonally into 1/2-inch-thick slices
6 ounces feta, crumbled (1 1/4 cups)
Special Equipment
about 12 (8-inch) wooden skewers and 20 wooden picks (round, not flat), soaked in water 30 minutes

Steps:

  • Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until salt is dissolved. Add 1/3 cup oil in a slow stream, whisking until vinaigrette is combined.
  • Heat 1 tablespoon oil in a wide 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. While couscous toasts, stir together broth, water, and saffron in a large glass measure. Add to couscous with 1/2 teaspoon salt and bring to a simmer, uncovered. Simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes. Stir vinaigrette to combine, then stir 2 tablespoons into couscous and let stand, uncovered, at room temperature.
  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  • Toss shrimp with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and thread 4 or 5 shrimp onto each skewer (don't crowd, or shrimp won't cook evenly).
  • Peel onions and trim root ends slightly, leaving ends intact, then halve lengthwise and cut halves lengthwise into 1/2-inch-wide wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a large bowl with zucchini. Toss vegetables with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Grill shrimp skewers on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until just cooked through, about 4 minutes total. Transfer shrimp, discarding skewers, to a clean bowl and toss with 2 tablespoons vinaigrette.
  • Grill vegetables on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just tender, about 5 minutes, transferring to bowl as grilled. Remove and discard picks from onions. Drizzle vegetables with remaining vinaigrette and toss to combine.
  • Spoon couscous onto a large platter or shallow serving bowl. Arrange shrimp and vegetables on top of couscous and sprinkle with feta. Serve warm or at room temperature.

SICILIAN COUSCOUS WITH SHRIMP



Sicilian Couscous with Shrimp image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups couscous (quick cook couscous may be substituted, stock may need to then be reduced)
1/4 cup and 2 tablespoons olive oil
Salt and ground black pepper
1 small onion, diced, about 1/2 cup
1/4 teaspoon saffron
1 tablespoon tomato paste
1/4 teaspoon red pepper flakes, more if desired
2 1/2 cups hot fish stock enriched with shrimp shells (see recipe below)
1/2 pound fresh small shrimp, peeled and deveined
1/2 pound calamari, cleaned and cut into rings
1/4 cup shelled almonds, ground in processor very fine

Steps:

  • In a bowl mix the uncooked couscous with 1/4 cup olive oil and 1 teaspoon each of salt and pepper. Rub the couscous between your fingers to fully incorporate these ingredients.
  • In a enamel casserole or couscousiere heat 2 tablespoons of oil over low heat. Add the onions and begin to cook them to a translucent stage. Without browning the onion, add the saffron, tomato paste, salt, pepper and red pepper flakes. Stir these ingredients quickly and combine well, but take care to avoid burning the tomato paste by working quickly at this stage.
  • Pour in the hot enriched stock and bring to a boil, then reduce to a low simmer. Place the couscous in its steamer over the simmering broth and allow to simmer gently for 50 minutes, until the couscous has cooked.
  • At the end of the required cooking time for the couscous, season the shrimp with salt and pepper, place the peeled shrimp into the simmering broth under the couscous and cook for 3 to 4 additional minutes. The shrimp will gently poach. Two minutes before serving add the calamari.
  • Serve the seafood on a bed of couscous, ladle on some broth, and sprinkle the crushed almonds over the whole dish.
  • Enriched fish stock: After peeling the shrimp, reserve the shells but discard the vein. Put the fish stock (broth or clam juice may be substituted) into a pot and bring to a gentle boil, lower to a simmer and then add the reserved shrimp shells. Cook together for 20 minutes before straining out the shells and any other solids. Set the enriched stock aside and discard the shells. Keep warm to finish the couscous or cool and refrigerate promptly.

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From yummly.com


PEARL COUSCOUS WITH SHRIMP AND CLAMS RECIPE | EAT YOUR BOOKS
Pearl couscous with shrimp and clams from Ottolenghi at The New York Times by Yotam Ottolenghi. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (1) Reviews (0) clams; fennel; fennel seeds; garlic; lemons; tomato paste; Pernod; cherry tomatoes; shrimp; chicken stock; chile flakes; tarragon sprigs; pearl couscous; Where’s the full recipe - why can …
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