Shrimp Couscous With Seafood Broth Recipe

Name: Shrimp Couscous With Seafood Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 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 saute 1 minute. Add bell peppers, squash, and zucchini; saute 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.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Shrimp Couscous With Seafood Broth 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.

That's it — enjoy your meal!

Shrimp Couscous With Seafood Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions