Cooking Instructions
1.
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.
2.
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!
3.
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.
4.
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.
5.
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.
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 (1/2 Tbsp)
.
7.
Serve hot in shallow bowls. Garnish each serving with
Fresh Parsley (to taste)
and a drizzle of olive oil.