Cooking Instructions
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Step 1
In a large (12-inch) sauté pan, heat the
Extra-Virgin Olive Oil (60 mL)
over medium heat. Add the
Yellow Onion (1)
, and cook, tossing occasionally, until tender and lightly browned, about 8-10 minutes.
Step 2
Add the
Jarred Roasted Red Peppers (180 mL)
,
Anchovy Fillets (2)
, if using,
Garlic (15 g)
,
Spanish Smoked Sweet Paprika (2 g)
, and
Cayenne Pepper (1 pinch)
, and cook for 1 more minute, until the garlic is fragrant. Careful not to let the garlic burn!
Step 3
Add the
Dry White Wine (80 mL)
and stir, scraping up any brown bits from the pan. When the liquid in the pan has almost entirely evaporated, add the
Chicken Stock (480 mL)
,
Canned Crushed Tomatoes (240 g)
, 1 teaspoon
Kosher Salt (to taste)
and 1/2 teaspoon
Freshly Ground Black Pepper (to taste)
and bring to a boil.
Step 4
Add the
Israeli Couscous (130 g)
, reduce the heat, and simmer, stirring and scraping the bottom of the pan occasionally, until the couscous is al dente, about 6 minutes.
Step 5
Meanwhile, pat the
Large Shrimp (455 g)
dry with a paper towel, season with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
, and set aside.
Step 6
Add the shrimp to the pan, stirring to submerge them in the sauce, and simmer for 3 minutes, until they are just cooked through. Off the heat, stir in the
Sherry Vinegar (10 mL)
.
Step 7
Serve hot in shallow bowls. Garnish each serving with
Fresh Parsley (to taste)
and a drizzle of olive oil.
