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RECIPE
16 INGREDIENTS 7 STEPS 30min

Smoky Shrimp & Couscous

A weeknight dinner that takes 30 minutes to make and only requires one pot? It’s not too good to be true, I promise! This Smoky Shrimp & Couscous is one of my favorite weeknight dinners, and it really couldn’t be easier.
Smoky Shrimp & Couscous Recipe | SideChef
A weeknight dinner that takes 30 minutes to make and only requires one pot? It’s not too good to be true, I promise! This Smoky Shrimp & Couscous is one of my favorite weeknight dinners, and it really couldn’t be easier.
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
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Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
30min
Total Time
$2.92
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1/4 cup
Extra-Virgin Olive Oil
plus more for serving
1
Medium Yellow Onion , thinly sliced
3/4 cup
Jarred Roasted Red Peppers , drained, roughly chopped
2
Anchovy Fillets , minced
(optional)
1 1/2 Tbsp
Minced Garlic
3 large cloves
1 tsp
Spanish Smoked Sweet Paprika
1 pinch
Cayenne Pepper
1/3 cup
Dry White Wine
2 cups
Chicken Stock
preferably low-sodium
to taste
to taste
Freshly Ground Black Pepper
3/4 cup
Israeli Couscous
1 lb
Large Shrimp , peeled, deveined
tails on
1/2 Tbsp
Sherry Vinegar
or Red Wine Vinegar
to taste
Fresh Parsley , chopped
for serving
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Nutrition Per Serving

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CALORIES
498
FAT
18.7 g
PROTEIN
37.6 g
CARBS
42.1 g

Cooking Instructions

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Step 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.
Step 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!
Step 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.
Step 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.
Step 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.
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 (1/2 Tbsp) .
Step 7
Serve hot in shallow bowls. Garnish each serving with Fresh Parsley (to taste) and a drizzle of olive oil.
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Nutrition Per Serving
Calories
498
% Daily Value*
Fat
18.7 g
24%
Saturated Fat
2.4 g
12%
Trans Fat
0.0 g
--
Cholesterol
231.7 mg
77%
Carbohydrates
42.1 g
15%
Fiber
4.1 g
15%
Sugars
10.8 g
--
Protein
37.6 g
75%
Sodium
1253.6 mg
55%
Vitamin D
--
--
Calcium
134.9 mg
10%
Iron
3.9 mg
22%
Potassium
315.0 mg
7%
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