Shrimp and Vegetable Couscous Recipe

Recipesfull introduces to you: Shrimp Recipes. (Shrimp and Vegetable Couscous Recipe). The amazing thing about couscous is how fast it 'cooks' and how versatile it is. This is one of those recipes that should give you lots of ideas to create your own combinations. By the way, this is the 'home' version; the traditional method used to cook this dish uses a steamer called a kiska, sometimes called a couscoussier in French cuisine. Garnish with lemon.

Brief

Prep 15 mins

Cook: 35 mins

Additional: 5 mins

Total: 55 mins

Servings: 6

Yield: 6 servings

Shrimp and Vegetable Couscous Recipe

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

Grits a Ya Ya

Main Dish

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Nutritional Information

Shrimp and Vegetable Couscous Recipe

Servings Per Recipe:6

Calories: 450.4

% Daily Value *

Protein: 24.4g 49%

Carbohydrates: 52.8g 17%

Dietary Fiber: 6.6g 27%

Sugars: 3.2g

Fat: 15.6g 24%

Saturated Fat: 2.2g 11%

Cholesterol: 115mg 38%

Vitamin A Iu: 585.9IU 12%

Niacin Equivalents: 6.6mg 51%

Vitamin B6: 0.3mg 20%

Vitamin C: 14.3mg 24%

Folate: 51.3mcg 13%

Calcium: 80.9mg 8%

Iron: 3.1mg 17%

Magnesium: 78mg 28%

Potassium: 615.1mg 17%

Sodium: 154.9mg 6%

Thiamin: 0.2mg 20%

Calories From Fat: 140.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.