Smoky Shrimp & Couscous

In a large (12-inch) sauté pan, heat the Extra-Virgin Olive Oil (1/4 cup) over medium heat. Add the Yellow Onion (1) , and cook, tossing occasionally, until tender and lightly browned, about 8-10 minutes.

Add the Jarred Roasted Red Peppers (3/4 cup) , Anchovy Fillets (2) , if using, Garlic (1 1/2 Tbsp) , Spanish Smoked Sweet Paprika (1 tsp) , and Cayenne Pepper (1 pinch) , and cook for 1 more minute, until the garlic is fragrant. Careful not to let the garlic burn!

Add the Dry White Wine (1/3 cup) and stir, scraping up any brown bits from the pan. When the liquid in the pan has almost entirely evaporated, add the Chicken Stock (2 cups) , Canned Crushed Tomatoes (1 cup) , 1 teaspoon Kosher Salt (to taste) and 1/2 teaspoon Freshly Ground Black Pepper (to taste) and bring to a boil.

Add the Israeli Couscous (3/4 cup) , reduce the heat, and simmer, stirring and scraping the bottom of the pan occasionally, until the couscous is al dente, about 6 minutes.

Meanwhile, pat the Large Shrimp (1 lb) dry with a paper towel, season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) , and set aside.

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 (1/2 Tbsp) .

Serve hot in shallow bowls. Garnish each serving with Fresh Parsley (to taste) and a drizzle of olive oil.