Let me first say, I don’t even know if shrimp is considered fish, and, actually, when I say that outloud, it doesn’t sound right.Â So I’m guessing not.Â But it’s close enough in my opinion, so I’m going to include itÂ forÂ Fish Fridays!
I get a lot of recipes from either cooking shows or talk shows, which I then Google so I can print them out.Â Usually the only time I’m able to watch shows like these is when I’m on the treadmill at the gym.Â This can be good and bad.Â Sometimes, the food looks so mouth-watering and I’m so hungry that I just want to ditch the whole exercise thing and go buy myself some not-so-good-for-you food.Â Other times I think I’m actually moving faster on the treadmill as I mentally chase after the food.Â It’s usually the former though, unfortunately.
So that’s how I ended up with today’s recipe.Â This was from the Food Network’s show Everyday Italian…you know cute little Giada with her cute little body and perfect nails (they are always showing close-ups of her hands and she’s always nicely manicured) cooking up Italian food, of all things!Â Anyway, she made this dish with homemade garlic bread, for which I also looked up the recipe, and while I was watching the show, my mouth literally started watering.Â The food looked so good!Â This is one dish that, when I make it, I feel like a real cook!Â It presents well and it’s delicious.Â Enjoy!
Scampi on Couscous
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 1 carrot, chopped
- 1 garlic clove, peeled and smashed, plus 2 garlic cloves minced
- 2 (8 ounce) cans chopped tomatoes in their juice
- 1 (8ounce) bottle clam juice
- 1/4 cup dry white wine
- 1 cup water
- 2 cups plain couscous
- 2 pounds large shrimp, peeled and deveined
- 1 lemon, juiced
- 1 tablespoon red pepper flakes
- Chopped parsley leaves, for garnish
In a large pot, heat 1/4 cup olive oil. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree. Add a couple of tablespoons of water if needed – you want to end up with a broth. Check for seasoning.
Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove from heat. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.
In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning.
To serve, mound the couscous in the center of a platter and top with the shrimp.