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Shrimp Couscous with Seafood Broth

Yield 6 servings (serving size: 1 cup)
Chef Serge Falesitch garnished this dish with carrot "crabs," dill, and chives.

Ingredients

  • 1 1/2 pounds unpeeled rock shrimp or medium shrimp
  • 1 teaspoon unsalted butter
  • 1 1/3 cups chopped onion
  • 1/2 cup chopped celery
  • 1/3 cup chopped carrot
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 4 garlic cloves, chopped
  • 6 cups coarsely chopped tomato
  • 4 cups water
  • 1 cup dry white wine
  • 1 tablespoon tomato paste
  • 1 teaspoon unsalted butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup uncooked couscous
  • 1 tablespoon olive oil
  • 1 cup diced red bell pepper
  • 1 cup diced yellow bell pepper
  • 1/2 cup diced yellow squash
  • 1/2 cup diced zucchini

Nutrition Information

  • calories 276
  • caloriesfromfat 21 %
  • fat 6.3 g
  • satfat 1.6 g
  • monofat 2.4 g
  • polyfat 1.3 g
  • protein 27.8 g
  • carbohydrate 27.7 g
  • fiber 3.2 g
  • cholesterol 176 mg
  • iron 4.7 mg
  • sodium 381 mg
  • calcium 79 mg

How to Make It

  1. Peel shrimp, reserving shells, and set shrimp aside.

  2. Melt 1 teaspoon butter in a large Dutch oven over medium heat. Add reserved shrimp shells, onion, celery, carrot, thyme, and garlic; sauté 3 minutes. Add tomato, water, wine, and tomato paste; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes. Place half of seafood broth in a blender, and process until smooth. Strain pureed seafood broth through a sieve into a bowl; discard solids. Repeat process with remaining seafood broth.

  3. Combine 1 cup seafood broth, 1 teaspoon butter, salt, and pepper in a medium saucepan, and bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork before serving.

  4. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, and sauté 1 minute. Add bell peppers, squash, and zucchini; sauté 3 minutes. Stir in couscous and an additional 1 1/2 cups seafood broth; cook 1 minute.

  5. Note: Store remaining seafood broth in an airtight container in refrigerator for up to 1 week, or freeze for up to three months.

Eclipse, Hollywood, California