Shrimp Couscous with Seafood Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chef Serge Falesitch garnished this dish with carrot crabs, dill, and chives. Ingredients:
1 1/2 pounds unpeeled rock shrimp or medium shrimp |
1 teaspoon unsalted butter |
1 1/3 cups chopped onion |
1/2 cup chopped celery |
1/3 cup chopped carrot |
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme |
4 garlic cloves, chopped |
6 cups coarsely chopped tomato |
4 cups water |
1 cup dry white wine |
1 tablespoon tomato paste |
1 teaspoon unsalted butter |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 cup uncooked couscous |
1 tablespoon olive oil |
1 cup diced red bell pepper |
1 cup diced yellow bell pepper |
1/2 cup diced yellow squash |
1/2 cup diced zucchini |
Directions:
1. Peel shrimp, reserving shells, and set shrimp aside.
2. Melt 1 teaspoon butter in a large Dutch oven over medium heat. Add reserved shrimp shells, onion, celery, carrot, thyme, and garlic; sauté 3 minutes. Add tomato, water, wine, and tomato paste; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes. Place half of seafood broth in a blender, and process until smooth. Strain pureed seafood broth through a sieve into a bowl; discard solids. Repeat process with remaining seafood broth.
3. Combine 1 cup seafood broth, 1 teaspoon butter, salt, and pepper in a medium saucepan, and bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork before serving.
4. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, and sauté 1 minute. Add bell peppers, squash, and zucchini; sauté 3 minutes. Stir in couscous and an additional 1 1/2 cups seafood broth; cook 1 minute.
5. Note: Store remaining seafood broth in an airtight container in refrigerator for up to 1 week, or freeze for up to three months.
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