Susan Scarborough, Fernandina Beach, Florida
Recipe by Southern Living September 2008

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Recipe Summary test

prep:
30 mins
cook:
18 mins
stand:
4 mins
total:
52 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp; devein, if desired.

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  • Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon.

  • Bring chicken broth and 1 Tbsp. olive oil to a boil in a large saucepan over medium-high heat. Remove from heat, and stir in couscous; cover and let stand 4 minutes.

  • Meanwhile, sprinkle shrimp with pepper. Heat remaining 2 Tbsp. olive oil and reserved drippings over medium-high heat; add shrimp, collards, and soup base, and cook, stirring occasionally, 5 to 8 minutes or just until shrimp turn pink.

  • Fluff couscous with a fork. Stir couscous and crumbled bacon into shrimp mixture in skillet. Serve immediately.

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