Scampi on Couscous

You can never have too many Mediterranean recipes, so give Scampi on Couscous a try. For $6.84 per serving, you get a beverage that serves 4. One portion of this dish contains about 60g of protein, 31g of fat, and a total of 892 calories. It is brought to you by Foodnetwork. A few people made this recipe, and 12 would say it hit the spot. If you have water, red pepper flakes, juice of lemon, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes approximately 40 minutes. Overall, this recipe earns a great spoonacular score of 89%. Similar recipes are Shrimp Scampi over Pesto Couscous, Shrimp Scampi with Lemon Couscous, and Scampi with Garlic, Chiles and Mint: Scampi con Aglio, Peperoni e Nepitella.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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.

2. 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.

3. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree.

4. Add a couple of tablespoons of water if needed - you want to end up with a broth. Check for seasoning.

5. Return broth to the pot.

6. 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.

7. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.

8. In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic.

9. 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.

10. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning.

11. To serve, mound the couscous in the center of a platter and top with the shrimp.

Nutrition Information:

covered percent of daily need