SPICY COUSCOUS RECIPE WITH SHRIMP AND CHORIZO
Easy, 20-minute spicy couscous recipe with shrimp and Chorizo! This one-pot meal is a bit of a Moroccan-Spanish fusion. Quick-cooked couscous is combined with shrimp, Spanish Chorizo, and a few warm spices. Be sure to watch the video above to see how I make it.
Provided by Suzy Karadsheh
Categories Entree
Time 25m
Number Of Ingredients 13
Steps:
- In a large cooking pot, heat just a little bit of extra virgin olive oil. Add the Chorizo sausages and cook just until crisp (hard Spanish chorizo should be cooked already.) Remove from heat and place on paper towels to drain.
- To the cooking pot, add onions, garlic and jalapeno, cook briefly until onions are translucent. Now add the spices and stir briefly, then add the shrimp. Raise the heat to medium-high and cook the shrimp for 3 to 4 mins or until it is firm and pink. Do not overcook the shrimp.
- Meanwhile, boil 2 1/2 cup of water.
- Return the Chorizo to the cooking pot and add the couscous, a little olive oil, a dash of salt and the boiling water. Turn the heat off immediately and cover. Let sit for 5 minutes. Uncover and stir in the fresh parsley.
- Transfer to serving bowls and enjoy! (see suggested sides)
Nutrition Facts : Calories 734 calories, Sugar 1.6 g, Sodium 939.7 mg, Fat 34.1 g, SaturatedFat 10 g, TransFat 0 g, Carbohydrate 50.1 g, Fiber 5.4 g, Protein 57.1 g, Cholesterol 323.7 mg
SPICY COUSCOUS WITH SHRIMP CHICKEN AND CHORIZO ..AKA YUM!
I just had to add this recipe! My husband and I love it and we absolutely cook it at least once a month..if not more! It can get kind of spicy so beware of how much spice you like and alter the amount! This recipe is based off of one I saw on the Rachael Ray talk show..but I never could find the actual recipe so its just what I can remember from some notes I jotted down!! ** I usually don't have the Saffron and this is just as great without it, so don't fret if you don't have that spice because its outrageously expensive!
Provided by Manda G
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the EVOO over medium-high heat in a deep skillet- make sure the pan has a tight fitting lid.
- Add the chorizo, cook for 1 minute to render some of the fat, then add the chicken, bay leaf, thyme and onions.
- Cook for 2 minutes to start softening the onions, then add the Shrimp, Red Pepper Flakes, garlic, Jalapenos, tumeric and saffron, and cook until the shrimp are just about cooked through (about 3 minutes) Season with salt and pepper then add the stock.
- Bring Stock to a boil then stir in the couscous, pea's and lemon zest. Cover and turn off heat. Let stand for 5 minutes then fluff with fork remove bay leaf and thyme stems and your ready to eat!
- Enjoy.
SHRIMP AND CHORIZO IN GARLIC SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
- Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.
COUSCOUS WITH CHORIZO & CHICKPEAS
This Spanish-inspired dish is perfect for a midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Prepare couscous with vegetable stock, according to the packet's instructions.
- Heat olive oil in a large pan and stir fry the chorizo for 3-4 mins. Remove with a slotted spoon and put aside. Add the onion to the oil left in the pan and cook for 5-6 minutes until softened. Stir in the paprika, cook for 1 min, then tip in the chickpeas and the chicken stock. Return the chorizo to the pan and simmer for 2 mins. Spoon over the couscous and scatter with chopped parsley.
Nutrition Facts : Calories 424 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.69 milligram of sodium
ONE-POT SHRIMP AND CHICKEN COUSCOUS
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
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
SPICY CHORIZO & SHRIMP RICE
Looking for an easy, one skillet meal for dinner tonight? This satisfying dish has a fresh southwestern flavor your family will warm up to! -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Crumble chorizo into a large skillet; add tomatillos. Cook over medium heat for 6-8 minutes or until meat is fully cooked. Add the rice, onion, celery leaves, carrot, garlic powder and pepper; cook and stir for 2 minutes., Add broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in shrimp; cover and cook 5 minutes longer or until shrimp turn pink and rice is tender. Sprinkle with cheese and cilantro.
Nutrition Facts : Calories 478 calories, Fat 20g fat (7g saturated fat), Cholesterol 126mg cholesterol, Sodium 1282mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.
SPICY CHICKEN WITH COUSCOUS
This is a deliciously spicy low fat chicken dish. You control the spiciness with strength of the curry powder you add. You can even leave out the chicken to use it as a side dish.
Provided by Rogue Red
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1/2 the oil in a frying pan and add the diced chicken.
- Cook until browned and put aside.
- Heat the rest of the oil in the frying pan and add the onions, zucchini, coriander, cumin and curry powder.
- Cook until the onion is transparent and the zucchini is soft.
- Add the chicken and the canned tomatoes and simmer on low heat for 10 minutes.
- Meanwhile prepare the couscous.
- Add the sugar to the chicken mixture and simmer for 2 minutes.
- Serve over the couscous or mix together and serve.
SPICY CHORIZO & SHRIMP RICE FOR 2
Looking for an easy, one skillet meal for dinner tonight? This satisfying dish has a fresh, Southwestern flavor the two of you will warm up to! -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Crumble chorizo into a small skillet; add tomatillos. Cook over medium heat for 6-8 minutes or until meat is fully cooked. Add the rice, onion, celery leaves, carrot, garlic powder and pepper; cook and stir for 2 minutes., Add broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in shrimp; cover and cook 5 minutes longer or until shrimp turn pink and rice is tender. Sprinkle with cheese and cilantro.
Nutrition Facts :
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