Shrimp Creole Couscous Recipe
Ingredients:
- 2 pounds shelled, deveined, uncooked medium shrimp
- 3 tablespoons butter, softened, divided
- 1 cup chopped onions
- 1 green bell pepper, chopped
- 1/2 cup chopped celery
- 2 large garlic cloves, chopped, divided
- 1 1/2 cups reduced-sodium chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 (14 1/2-ounce) can diced tomatoes, drained
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups Israeli couscous or orzo
- 1 1/2 cups boiling water
- 3/4 cup unseasoned dry bread crumbs
- 1/4 cup chopped fresh parsley
How to cook Shrimp Creole Couscous:
- Preheat oven to 400°F (200°C).
- Spray 13×9-inch (3-quart) shallow baking dish with nonstick cooking spray. Melt 2 tablespoons of the butter in a large saucepan over medium heat.
- Add onion, bell pepper, celery and 1 of the garlic cloves to the saucepan. Cook and stir over medium heat 5 minutes or until softened. Add broth, thyme sprigs, bay leaf and tomatoes; bring to a boil. Reduce heat to low, simmer 5 minutes. Stir in salt, black pepper and cayenne pepper. Remove from heat.
- Meanwhile, place couscous in medium bowl; add boiling water. Cover tightly with foil; let stand 5 minutes. Drain off excess water, stir in remaining 1 tablespoon butter. Spread into baking dish; stir shrimp into sauce. Immediately ladle over couscous.
- In small bowl, stir together bread crumbs, remaining 1 garlic clove and parsley; sprinkle over casserole.
- Bake, uncovered, 25 minutes or until topping is crusty and sauce is bubbly. Remove thyme sprigs and bay leaf before serving.
Note:
The Shrimp Creole Couscous recipe very easy to prepare and so good!
Tips:
Israeli couscous is an ideal choice for this lively shellfish casserole. The large grains hold onto their al dente texture when baked with a sauce. Israeli couscous is also known as pearl or toasted couscous. The size of peppercorns, this couscous is different from the tiny semolina grains of Moroccan couscous commonly found in the supermarket. It is cooked like pasta and readily adapts to many toppings. Look for it in the rice and grain section of the supermarket. If it comes with a flavoring packet, discard it when making the Shrimp Creole Couscous.
If orzo is used, eliminate soaking in boiling water. Instead, cook orzo according to package directions.
This recipe for Shrimp Creole Couscous serves/makes: 6
Main Ingredient: Shrimp
Preparation Method: Baked
Cuisine: Creole