Best Creole Shrimp Over Couscous Recipes

CREOLE SHRIMP OVER COUSCOUS

Creole Shrimp over Couscous image

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.

Provided by Olha7397

Categories Creole

Time 50m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

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)
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

Steps:

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.
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.

Nutrition Facts : Calories 498.4, Fat 16.5, SaturatedFat 2.4, Cholesterol 145.5, Sodium 803.3, Carbohydrate 58.1, Fiber 6.1, Sugar 8, Protein 26.4

CREOLE SHRIMP OVER COUSCOUS

CREOLE SHRIMP OVER COUSCOUS image

Yield 4 servings

Number Of Ingredients 23

Ingredients

CREOLE SHRIMP:
3 tbsp olive oil (45 ml)
1 onion, sliced
1 rib celery, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 tsp smoked paprika (5 ml)
1/2 tsp ground cumin (2 ml)
1 tsp dried Greek oregano (5 ml
pinch of ground allspice
1/4 cup Dry sherry or dry white wine (60 ml)
2 tsp Worcestershire sauce (10 ml)
1 (19 ounce) can plum tomatoes
1 lb. medium shrimp (approximately 24) peeled, tail on, deveined (454 grams)
Coarse salt and freshly cracked black pepper, to taste
Handful chopped fresh parsley, optional
Tabasco to taste, for serving (optional)
COUSCOUS:
1 tbsp olive oil (15 ml)
1 1/4 cup chicken stock or water (310 ml)
juice of 1/2 lemon
1 1/4 cups couscous, quick cooking (310 ml)
Coarse salt and freshly cracked black pepper, to taste

Steps:

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. 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.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #healthy #main-dish #seafood #american #southern-united-states #easy #shrimp #creole #dietary #low-saturated-fat #low-calorie #low-in-something #shellfish #3-steps-or-less