Do you eat shrimp a lot? It's one of my top meats, but I hardly every like to get it when I go out. Most places the shrimp is under flavored or way too over flavored. For that reason I usually only eat it at home. This recipe is a quick way to mix up some shrimp and paired with some couscous.
You can easily adjust the spice level in this dish to what you want. I know some people like it to be extra spicy, it is a creole dish after all. But I am more of a low medium spice person so feel free to amp up the pepper level in the shrimp.
I am trying to gather my ingredients together before I cook. Trying being the key word. It would save time when you start to cook. But I never ever get that done properly. I'm usually scrambling to grab something out of the cupboard of the fridge that I should have already had measured out.
I did have my main ingredients ready to go. My shrimp was cleaned and left to sit in my green seasoning while I got the first part of this dish ready.
I heated some butter and added my onions, garlic, peppers and celery to brown.
Add some flour to the mixture to create a semi roux. This allows some of the raw taste of the flour to be cooked out. And you don't get any lumps.
Once that is incorporated, we add one of the ingredients that I had to rush to get measured while cooking: Tomatoes.
I let this simmer for a bit with the vegetables. About 10 minutes. I love my veggies to be a bit crunchy but not too raw. I used tin tomatoes here for the liquid. Why are they not selling plain tin tomatoes anymore? Everything has a flavor. Sometimes those can be overpowering and change the taste that you want for your dish, so be careful.
Now it's time to add the star of this dish, our seasoned shrimp. At this point, you turn the stove up to get these cooking in the veggies till there are done. And that won't be for long.
I then cooked the couscous according the package instructions. While it was simmering in its water (you can also use broth) I added some chopped parsley, salt & pepper, and garlic powder. And in ten minutes it was done
The flavorful taste of the shrimp paired nicely with the couscous which does not really have a strong flavor but does have some amazing benefits.
And dinner is done!!
I learned one major thing while making this dish...
My knife choppings skills are sub par. Chopping the parsley into small pieces, I almost saw myself going to the ER... TWICE!! I already had a reason to tell the doctor why half my finger was gone. HA!
But I must say I am quite pleased with the addition of couscous to my lineup and I'm excited to find new ways to have it.
How do you cook couscous?
Creole Shrimp with Parsley CousCous
Prep Time: 00:15
Cook Time: 00:45
Keywords: saute entree dip vegetarian shrimp Caribbean African
Ingredients (Serves 4)
- 1 lb of shrimp (cleaned & uncooked)
- 1 tbsp green seasoning
- 2 stalks of celery chopped
- 1 tin tomatoes
- 1/4 yellow onion chopped
- 1/2 yellow bell pepper
- 1/2 green bell pepper
- 2 cloves garlic chopped
- 3/4 tbs flour
- Salt & pepper to taste
- 1 tsp hot pepper sauce (optional)
- 1 tbs butter
- 2 cups couscous
- 2 1/2 cups boiling water
- 1 tbs chopped parsley
- Salt & pepper to taste
- Garlic powder to taste
Heat pan on medium-high heat and add butter till melted
Add onions, garlic, bell peppers and celery to put
When brown add flour and stir
Add half the tin of tomatoes and leave to simmer on low for 10 minutes
Add salt and pepper to taste
If pot is drying up add more tomatoes from tin
Add hot pepper (optional)
Raise temperature to high and add shrimp
Cook until shrimp is cooked through (8 - 10 minutes)
Add more tomato if the sauce is drying out.
Remove from heatFor Couscous
Heat pot to medium heat
Put couscous into pot
Add boiling water to pot
Add chopped parsley
Cover and leave to simmer for 8 - 10 minutes
Remove from heat
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