Shrimp and Vegetable Couscous recipe
All Recipes Main Dish Recipes Pasta Shrimp
Ingredients
- 1 pound medium shrimp, shelled and deveined, shells reserved 2 ⅓ cups cold water ⅓ cup olive oil 2 zucchinis, diced 1 eggplant, diced salt and ground black pepper to taste ½ cup diced tomato 2 teaspoons olive oil, or as needed 2 cups couscous ½ bunch fresh tarragon, chopped ½ bunch fresh dill, chopped 1 pinch cayenne, or to taste
Nutrition Info
- 450.4 caloriescarbohydrate: 52.8 gcholesterol: 115 mgfat: 15.6 gfiber: 6.6 gprotein: 24.4 gsaturatedFat: 2.2 gservingSize: -sodium: 154.9 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Shrimp and Vegetable Couscous
Directions
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Melt butter in a saucepan over medium-high heat. Saute shrimp shells in melted butter until pink and fragrant, 3 to 4 minutes. Add water, bring to a simmer, reduce heat to low, and simmer until flavors combine, about 20 minutes.
Heat 1/3 cup olive oil in a large skillet over medium-high heat. Saute zucchini and eggplant with a pinch of salt and pepper in hot oil until soft, 6 to 7 minutes. Clear a space in the center of the skillet. Add tomato, saute in the center of the skillet until slightly caramelized, 3 to 4 minutes. Add garlic to the skillet, cook and stir all vegetables together until garlic is fragrant, about 1 minute.
Heat 2 teaspoons oil in a skillet over medium-high heat. Saute shrimp in hot oil until shrimp are pink, about 1 minute per side.
Combine vegetable mixture, shrimp, couscous, tarragon, and dill together in a bowl. Season with salt, black pepper, and cayenne pepper. Scrape down the sides of the bowl and pat mixture into a flat shape.
Pour hot shrimp stock through a strainer into couscous mixture, discarding strained shells. Cover the bowl with aluminum foil and let sit until couscous is tender and fluffy, about 5 minutes. Toss.