Scampi On Couscous

Description

Recipe courtesy giada de laurentiis

Ingredients

• Extra Virgin Olive Oil
• Onion
• Carrot
• Garlic Clove
• Garlic Cloves
• Tomatoes With Juice
• Clam Juice
• Dry White Wine
• Water
• Couscous
• Large Shrimp
• Lemon
• Red Pepper Flakes
• Fresh Parsley Leaves

Instructions

1. In a large pot, heat 1 / 4 cup olive oil
2. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes
3. Add the canned tomatoes and their juice, clam juice and white wine
4. Bring to a boil and simmer on medium heat for 10 minutes, uncovered
5. Remove from heat and allow to cool slightly
6. Carefully pour tomato mixture in the bowl of a food processor and puree
7. Add a couple of tablespoons of water if needed – you want to end up with a broth
8. Check for seasoning
9. Return broth to the pot
10. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil
11. Reduce heat and add 2 cups couscous
12. Cover pot and remove from heat
13. Let rest for 10 minutes, allowing the couscous to absorb all the liquid
14. Fluff with a fork and season with salt and pepper
15. In a large skillet, add the remaining 1 / 4 cup oil and the 2 cloves of minced garlic
16. Heat the oil, making sure not to burn the garlic
17. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes
18. Be careful not to overcook the shrimp or they will become tough
19. Remove from heat and add the lemon juice, red pepper and chopped parsley
20. Check for seasoning
21. To serve, mound the couscous in the center of a platter and top with the shrimp