Creole Shrimp over Couscous

[Olga Drozd]

Creole Shrimp over Couscous

Shrimp is great for a speedy supper since it cooks so quickly. You could serve this dish also with rice but couscous is a nice change and cooks faster.

CREOLE SHRIMP:

3 tbsp olive oil (45 ml)
1 onion, sliced
1 rib celery, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 tsp smoked paprika (5 ml)
1/2 tsp ground cumin (2 ml)
1 tsp dried Greek oregano (5 ml
pinch of ground allspice
1/4 cup Dry sherry or dry white wine (60 ml)
2 tsp Worcestershire sauce (10 ml)
1 (19 ounce) can plum tomatoes
1 lb. medium shrimp (approximately 24) peeled, tail on, deveined (454 grams)
Coarse salt and freshly cracked black pepper, to taste
Handful chopped fresh parsley, optional
Tabasco to taste, for serving (optional)

COUSCOUS:

1 tbsp olive oil (15 ml)
1 1/4 cup chicken stock or water (310 ml)
juice of 1/2 lemon
1 1/4 cups couscous, quick cooking (310 ml)
Coarse salt and freshly cracked black pepper, to taste


Creole Shrimp: Add olive oil to a large skillet or sauté pan over medium high heat. Sauté onions, celery and bell pepper until soft, about 2 to 3 minutes. Add garlic, smoked paprika, cumin, oregano and allspice, Cook for another minute. Add sherry, Worcestershire sauce and tomatoes and bring to a boil, cook for 4 minutes. Add shrimp and cook for another 3 to 4 minutes or until shrimp just turns pink. Sprinkle with parsley. Serve with couscous. Add tabasco to taste, if desired.

Couscous:  In medium saucepan, heat oil on medium. Add chicken stock and lemon juice. Bring to a boil. Add couscous and stir. Cover and remove from heat. Let stand for 5 minutes. Remove lid and fluff with fork to prevent sticking.