Photo Credit: Elizabeth Newman
This dish was one of my most popular seafood recipes on Everyday Italian. And for good reason, this sophisticated main gets it flavor from my hearty tomato broth.
Shrimp Scampi on CousCous
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1 small onion chopped
- 1 carrot peeled and chopped
- 3 garlic cloves minced
- 2 8-ounce cans chopped tomatoes in their juice
- 1 8-ounce bottle clam juice
- 1/4 cup dry white wine
- 1 teaspoon salt plus more to taste
- 1/4 teaspoon freshly ground black pepper plus more to taste
- About 1 1/4 cups water
- 2 cups plain couscous
- 2 pounds large shrimp peeled and deveined
- Juice of 1 lemon
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon dried crushed red pepper flakes
- This recipe originally appeared in EveryDay Italian by Giada De Laurentiis.
- In a large pot, heat 1/4 cup of the oil over a medium-high flame. When almost smoking, add the onion, carrot, and half of the garlic and saute until the onion is soft, about 5 minutes. Add the tomatoes with their juice, clam juice, wine, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a boil and summer uncovered over medium heat until the liquid reduced and the tomatoes break down, about 10 minutes. Remove from the heat and let cool slightly. Carefully transfer the tomato mixture to the bowl of a food processor and puree until smooth, adding water a couple of table spoons at a time to form a broth consistency. (The tomato broth can be made 1 day ahead. Cool, then cover and refrigerate. Bring the tomato broth to a simmer before continuing.)
- In a medium saucepan, combine 2 cups of the tomato broth, 1 cup of the water, and 1 tablespoon of oil. Bring the mixture to a boil, then stir in the couscous. Remove from the hear. Cover and set aside until the couscous has absorbed the liquid, about 10 minutes. Season the couscous with more salt and pepper to taste. Keep the remaining tomato broth warm.
- In a large skillet, heat the remaining 1/4 cup of oil over medium flame. Add the remaining garlic and saute until fragrant, about 20 seconds. Add the shrimp and saute until the shrimp just begin to turn pink, about 5 minutes (be careful not to overcook the shrimp of they will become tough). Remove from the heat and stir in the lemon juice, parsley, red pepper flakes, and the remaining 1/2 teaspoon of salt.
- Spoon the couscous into the center of serving plates and top with the shrimp. Spoon some of the remaining tomato broth around the couscous and serve.