Cook Time: 30 min
Level: Intermediate
Yield: 4 servings
Ingredients
* 1/2 cup plus 2 tablespoons extra-virgin olive oil
* 1 small onion, chopped
* 1 carrot, chopped
* 1 garlic clove, peeled and smashed, plus 2 garlic cloves minced
* 2 (8 ounce) cans chopped tomatoes in their juice
* 1 (8ounce) bottle clam juice
* 1/4 cup dry white wine
* 1 cup water
* 2 cups plain couscous
* 2 pounds large shrimp, peeled and deveined
* 1 lemon, juiced
* 1 tablespoon red pepper flakes
* Chopped parsley leaves, for garnish
Directions
In a large pot, heat 1/4 cup olive oil. When almost smoking, add
onion, carrot and 1 clove smashed garlic and saute until vegetables
are soft, about 5 minutes. Add the canned tomatoes and their juice,
clam juice and white wine. Bring to a boil and simmer on medium heat
for 10 minutes, uncovered. Remove from heat and allow to cool
slightly. Carefully pour tomato mixture in the bowl of a food
processor and puree. Add a couple of tablespoons of water if needed -
you want to end up with a broth. Check for seasoning.
Return broth to the pot. Add 1 cup of water and 2 tablespoons
extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups
couscous. Cover pot and remove from heat. Let rest for 10 minutes,
allowing the couscous to absorb all the liquid. Fluff with a fork and
season with salt and pepper.
In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of
minced garlic. Heat the oil, making sure not to burn the garlic. When
the oil is hot, add the shrimp and stirring occasionally, cook the
shrimp until they start to turn pink, about 5 minutes. Be careful not
to overcook the shrimp or they will become tough. Remove from heat and
add the lemon juice, red pepper and chopped parsley. Check for
seasoning.
To serve, mound the couscous in the center of a platter and top with the shrimp.
