Sicilian Couscous With Shrimp Recipes

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MEDITERRANEAN SHRIMP COUSCOUS



Mediterranean Shrimp Couscous image

"This is a low fat, flavorful recipe that my family loves!" It's light and elegant and all the flavors work really well together; you'll be proud to serve this dish to your friends and family. Heather Carroll - Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 17

1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 tablespoon chopped shallot
2 garlic cloves, minced
3 tablespoons olive oil, divided
1 cup chopped zucchini
1/2 cup white wine or reduced-sodium chicken broth
1/4 cup chopped sun-dried tomatoes (not packed in oil)
2 tablespoons capers, drained
3 cups fresh baby spinach
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups uncooked couscous
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1/2 cup crumbled feta cheese, divided
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 385 calories, Fat 11g fat (2g saturated fat), Cholesterol 143mg cholesterol, Sodium 619mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

SHRIMP WITH COUSCOUS



Shrimp with Couscous image

This one-pot wonder that takes its inspiration from paella will impress friends and family and satisfy even the hungriest diners.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 9

2 tablespoons olive oil
1 1/2 pounds medium shrimp, shelled and deveined
Coarse salt and ground pepper, for seasoning
1 teaspoon mustard seeds
2 leeks, sliced into 1/2-inch half-moons
2 carrots, shredded
5 cloves garlic, thinly sliced
1 cup couscous
1 cup frozen peas, thawed

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.

Nutrition Facts : Calories 343 g, Fat 7 g, Fiber 3 g, Protein 30 g

COUSCOUS WITH MUSSELS AND SHRIMP



Couscous With Mussels and Shrimp image

This one-pot mixture of seafood and coarse-grained couscous offers echoes of paella, and a bottle or two of rosé alongside makes for a happy summer dinner.

Provided by Florence Fabricant

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
2 ounces chorizo, diced
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon Espelette pepper
1 teaspoon Spanish smoked paprika
1 teaspoon salt, more to taste
1 1/2 cups coarsely chopped cherry tomatoes (about 18)
1 1/2 cups coarse-textured couscous
1 pound large shrimp, shelled and deveined
2/3 cup dry vermouth
1 cup fish stock
2 pounds mussels, scrubbed
1 tablespoon chopped cilantro leaves
1 lemon, in 6 wedges

Steps:

  • Heat oil on medium in a 4-quart sauté pan. Add chorizo and let it sizzle a minute or two. Stir in onion, garlic and Espelette and cook until onion is soft. Stir in paprika, salt and tomatoes. Simmer gently about 5 minutes, until tomatoes soften and release their juices. Stir in couscous and cook a few minutes until all ingredients are well-combined.
  • Add shrimp, folding them in with the rest of the ingredients. Stir in vermouth and stock. Let the liquid come to a simmer. Taste liquid for seasoning and adjust salt and Espelette. Add mussels and reduce heat to medium-low. Cover and cook until mussels open, from 6 to 8 minutes. Remove from heat and let rest, covered, 5 minutes. The couscous should be tender and should have absorbed most of the liquid.
  • Serve directly from the sauté pan or pile the contents on a big, warm platter. Garnish with cilantro and lemon wedges.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 13 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 1047 milligrams, Sugar 2 grams, TransFat 0 grams

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.

ONE-POT SHRIMP AND CHICKEN COUSCOUS



One-Pot Shrimp and Chicken Couscous image

This is a great, one-pot, easy weeknight meal. Garnish with snipped fresh herbs and Parmesan cheese, if desired.

Provided by missdrea

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon salted butter
1 tablespoon olive oil
2 cups broccoli florets
1 (4 ounce) package sliced fresh mushrooms
¼ onion, chopped
4 cloves garlic, minced
2 teaspoons Italian seasoning
¼ teaspoon crushed red pepper
2 boneless chicken thighs, chopped
1 pound uncooked medium shrimp, peeled and deveined
1 cup Israeli couscous, uncooked
1 ¼ cups chicken broth
2 teaspoons lemon juice

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.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 36.4 g, Cholesterol 216.3 mg, Fat 11.7 g, Fiber 4 g, Protein 35.8 g, SaturatedFat 3.7 g, Sodium 631.8 mg, Sugar 2.3 g

MOROCCAN SHRIMP OVER COUSCOUS



Moroccan Shrimp over Couscous image

The sweetness of the golden raisins is a nice compliment to the smokey cumin in this dish. This recipe was adapted from one I found in Real Simple magazine. It might be nice to add a little "heat" to this dish too. Some cayenne pepper or a small chili might compliment the fragrance of the cinnamon and sweet raisins. I would have liked to garnish this with cilantro, but used scallions instead!

Provided by Kozmic Blues

Categories     Moroccan

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 (10 ounce) box couscous (I like Near East brand)
1 tablespoon olive oil
1 large sweet onion, diced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 red bell pepper, diced
3/4 cup golden raisin
1 (28 ounce) can whole tomatoes, drained and chopped
1 lb shrimp, peeled and deveined
2 teaspoons cumin
1 teaspoon cinnamon
cilantro (optional) or scallion, to garnish (optional)

Steps:

  • Prepare couscous according to package directions.
  • Rinse shrimp and pat dry.
  • Season with salt and pepper to tast and set aside.
  • Heat olive oil in a large skillet over medium heat.
  • Add onion, salt and pepper.
  • Cover and cook until onion is soft, about 5-7 minutes.
  • Add cumin and cinnamon and stir to coat onions.
  • Next, add bell pepper and raisins and cook for about 4 minutes more.
  • Add tomatoes, and simmer mixture for another 3 minutes.
  • Finally, add the shrimp and cook until shrimp are pink and cooked through, about 3-4 more minutes.
  • Serve with couscous.

Nutrition Facts : Calories 558.4, Fat 6, SaturatedFat 1.1, Cholesterol 220.9, Sodium 496.5, Carbohydrate 91.5, Fiber 8.8, Sugar 24.6, Protein 36.4

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