Shrimp And Vegetable Couscous Recipe

Name: Shrimp And Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound medium shrimp, shelled and deveined, shells reserved; 2 1/3 cups cold water; 1/3 cup olive oil; 2 zucchinis, diced; 1 eggplant, diced; salt and ground black pepper to taste; 1/2 cup diced tomato; 2 teaspoons olive oil, or as needed; 2 cups couscous; 1/2 bunch fresh tarragon, chopped; 1/2 bunch fresh dill, chopped; 1 pinch cayenne, or to taste

Servings: persons

1 pound medium shrimp, shelled and deveined, shells reserved
2 1/3 cups cold water
1/3 cup olive oil
2 zucchinis, diced
1 eggplant, diced
salt and ground black pepper to taste
1/2 cup diced tomato
2 teaspoons olive oil, or as needed
2 cups couscous
1/2 bunch fresh tarragon, chopped
1/2 bunch fresh dill, chopped
1 pinch cayenne, or to taste

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.
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.
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.
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.
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.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound medium shrimp, shelled and deveined, shells reserved, 2 1/3 cups cold water, 1/3 cup olive oil, 2 zucchinis, diced, and more.

Yes, Shrimp And Vegetable Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Vegetable Couscous

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