Creole Shrimp over Couscous

Shrimp is great for a speedy supper since it cooks so quickly. You could serve this dish also with rice but couscous is a nice change and cooks faster.

• Ready In: 50 mins
• Serves: 4

Ingredients

• CREOLE SHRIMP

• 3  tablespoons olive oil, l
• 1  onion, sliced
• 1  celery rib, chopped
• 1  red bell pepper, chopped
• 2  garlic cloves, chopped
• 1  teaspoon  smoked paprika
• 1⁄2 teaspoon ground cumin
• 1  teaspoon  dried greek oregano
• 1  pinch ground allspice
• 1⁄4 cup dry sherry or 1⁄4 cup dry white wine
• 2  teaspoons Worcestershire sauce
• 1 (19 ounce) can plum tomatoes
• 1  lb medium shrimp, peeled, tail on, deveined (approximately 24)
•  coarse salt
•  freshly cracked black pepper, to taste
•  chopped fresh parsley (optional)
•  Tabasco sauce, for serving (optional)

• COUSCOUS

• 1  tablespoon olive oil
• 1 1⁄4 cups  chicken stock or 1 1⁄4 cups water
• 1⁄2  lemon, juice of
• 1 1⁄4 cups couscous, quick cooking
•  coarse salt
•  freshly cracked black pepper, to taste

Directions

1. Creole Shrimp: Add olive oil to a large skillet or sauté pan over medium high heat. Sauté onions, celery and bell pepper until soft, about 2 to 3 minutes. Add garlic, smoked paprika, cumin, oregano and allspice, Cook for another minute. Add sherry, Worcestershire sauce and tomatoes and bring to a boil, cook for 4 minutes. Add shrimp and cook for another 3 to 4 minutes or until shrimp just turns pink. Sprinkle with parsley. Serve with couscous. Add tabasco to taste, if desired.
2. Couscous: In medium saucepan, heat oil on medium. Add chicken stock and lemon juice. Bring to a boil. Add couscous and stir. Cover and remove from heat. Let stand for 5 minutes. Remove lid and fluff with fork to prevent sticking. Serves 4.