Lebanese Couscous w/Shrimp & Tomatoes
Servings
4
Servings
4
Ingredients
Instructions
  1. In a medium stockpot, combine the shrimp shells, clam juice, broth, bay leaves & peppercorns. Bring it to a boil, then simmer for four to five minutes, until the shrimp shells are nice & pink. Pour through a fine-mesh strainer set over a bowl; discard the solids in the strainer.
  2. Season the shrimp with salt & pepper. In a large pot over medium-high (you could re-use the stockpot here), heat one tablespoon of the oil. Add half the shrimp & cook without stirring until well browned, 2 to 3 minutes. Transfer to a large plate. Repeat with another 1 tablespoon oil and the remaining shrimp.
  3. Return the pot to medium-high. Add 1 tablespoon of the remaining oil. Add the onion, carrot, garlic & 1/2 tsp of salt then cook until softened, 3 to 5 minutes.
  4. Add the tomatoes & couscous. Stir in 2 cups of the shrimp broth. Bring to a simmer and then reduce to medium and cook, stirring, until most of the liquid is absorbed, 8 to 10 minutes. Stir in another cup or so of the broth, return to a simmer and cook, stirring, until most of the liquid is again absorbed, about 8 to 10 minutes. Stir in the remaining cup of broth and cook, stirring constantly, until the couscous is tender.
  5. Turn off heat, stir in the shrimp & juices, remaining 1 tablespoon oil, lemon juice & parsley. Cover & let stand until the shrimp are opaque throughout, 5 to 7 minutes. Taste & season with salt & pepper. Garnish with some grated parmesan cheese or sliced green onion if desired.