Shrimp Couscous with Seafood Broth

Chef Serge Falesitch garnished this dish with carrot "crabs," dill, and chives.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 21%
  • Fat: 6.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 27.8g
  • Carbohydrate: 27.7g
  • Fiber: 3.2g
  • Cholesterol: 176mg
  • Iron: 4.7mg
  • Sodium: 381mg
  • Calcium: 79mg

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

Preparation

  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.
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