Spicy Creole Shrimp with Citrus Couscous
Elevate your weeknight dinners with this vibrant Spicy Creole Shrimp served over fluffy citrus-infused couscous. In this dish, succulent shrimp are coated in a rich blend of Creole spices and fresh vegetables, which create a hearty and flavorful sauce that perfectly complements the nutty couscous. The addition of lemon juice adds a refreshing brightness, making this dish not only quick to prepare but also a delightful indulgence. In just under 30 minutes, you can transform simple ingredients into a mouthwatering feast that's sure to impress your family or guests.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Olive oil
3 tablespoons (for sautéing vegetables)
Olive oil
1 tablespoon (for cooking couscous)
Onion
1 (sliced)
Celery rib
1 (chopped)
Red bell pepper
1 (chopped)
Garlic cloves
2 (chopped)
Smoked paprika
1 teaspoon (for seasoning)
Ground cumin
1/2 teaspoon (for seasoning)
Dried Greek oregano
1 teaspoon (for seasoning)
Ground allspice
1 pinch (for seasoning)
Dry sherry or dry white wine
1/4 cup (for deglazing)
Worcestershire sauce
2 teaspoons (for seasoning)
Plum tomatoes
1 (19 ounce) can (with juice)
Medium shrimp
1 lb (peeled, tail on, deveined (approximately 24))
Coarse salt
to taste (for seasoning)
Freshly cracked black pepper
to taste (for seasoning)
Chopped fresh parsley
optional (for garnish)
Tabasco sauce
optional (for serving)
Chicken stock or water
1 1/4 cups (for cooking couscous)
Lemon
1/2 (juice included)
Couscous
1 1/4 cups (quick cooking)
Instructions
1
1. Start by heating 3 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Once hot, add the sliced onion, chopped celery, and chopped red bell pepper. Sauté for about 2 to 3 minutes until the vegetables are softened.
2
2. Next, stir in the chopped garlic along with the smoked paprika, cumin, oregano, and ground allspice. Cook for an additional minute, stirring frequently to release the spices' aromatic flavors.
3
3. Pour in the dry sherry (or white wine) and Worcestershire sauce, then add the canned plum tomatoes (including the juice). Bring the mixture to a boil and let it simmer for 4 minutes to allow the flavors to meld.
4
4. Add the peeled and deveined shrimp to the skillet, stirring gently to coat them in the sauce. Cook for 3 to 4 minutes more, or until the shrimp turn pink and are cooked through. Season with coarse salt and freshly cracked black pepper to taste, and sprinkle with chopped fresh parsley before serving.
5
5. While the shrimp is cooking, prepare the couscous. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Then add 1 1/4 cups of chicken stock (or water) and the juice of half a lemon. Bring this mixture to a boil.
6
6. Once boiling, add the quick-cooking couscous and stir well. Cover the saucepan and immediately remove it from heat. Let it stand for 5 minutes to absorb the liquid.
7
7. After 5 minutes, remove the lid and fluff the couscous with a fork to prevent it from sticking. Season with coarse salt and freshly cracked black pepper to taste before serving alongside the Creole shrimp.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Creole Shrimp with Citrus Couscous?
It is a vibrant weeknight dinner featuring succulent shrimp coated in a rich Creole spice blend and fresh vegetable sauce, served over fluffy, lemon-infused couscous.
How long does it take to make this recipe?
The dish can be prepared in just under 30 minutes from start to finish.
What vegetables are needed for the Creole sauce?
You will need one sliced onion, one chopped celery rib, and one chopped red bell pepper.
What spices are used in the Creole seasoning?
The flavor profile includes smoked paprika, ground cumin, dried Greek oregano, and a pinch of ground allspice.
What kind of shrimp should I use?
The recipe calls for 1 lb of medium shrimp (approximately 24 count) that are peeled and deveined with the tails on.
Can I substitute the dry sherry?
Yes, you can use an equal amount of dry white wine if you do not have dry sherry.
How do I prepare the couscous?
Boil chicken stock with lemon juice and olive oil, stir in the couscous, cover, remove from heat, and let stand for 5 minutes before fluffing.
What makes the couscous 'citrus'?
The addition of the juice of half a lemon to the cooking liquid provides the refreshing citrus flavor.
What type of tomatoes are used in the sauce?
The recipe uses one 19-ounce can of plum tomatoes, including the juice.
How do I know when the shrimp is finished cooking?
The shrimp are done when they turn pink and are cooked through, which usually takes about 3 to 4 minutes.
How much olive oil is required for the entire recipe?
A total of 4 tablespoons of olive oil is used: 3 for sautéing the vegetables and 1 for the couscous.
Is this dish spicy?
Yes, it features a Creole spice blend and can be served with optional Tabasco sauce for extra heat.
Can I use water instead of chicken stock for the couscous?
Yes, you can use either 1 1/4 cups of chicken stock or water.
What is the role of Worcestershire sauce in this recipe?
It is used as a savory seasoning to deepen the flavor of the tomato-based Creole sauce.
How many garlic cloves are needed?
The recipe requires 2 garlic cloves, chopped.
What should I do after the couscous has absorbed the liquid?
Remove the lid and fluff the couscous with a fork to prevent it from sticking.
When should the fresh parsley be added?
Chopped fresh parsley should be sprinkled over the shrimp just before serving as a garnish.
How long should I sauté the onions, celery, and peppers?
Sauté them over medium-high heat for about 2 to 3 minutes until they are softened.
What are the key tags associated with this meal?
Key tags include creole, shrimp, couscous, quick meal, spicy, seafood, and dinner.
How much couscous is used?
The recipe calls for 1 1/4 cups of quick-cooking couscous.
Should I drain the plum tomatoes?
No, you should add the canned plum tomatoes along with their juice.
What kind of salt and pepper is recommended?
The recipe specifies coarse salt and freshly cracked black pepper.
Can I use ground paprika if I don't have smoked paprika?
While you can, smoked paprika is recommended to provide the characteristic smoky depth of Creole cooking.
Is the couscous cooked on the stove the entire time?
No, once the liquid boils and the couscous is added, it is removed from the heat and covered to steam.
What heat setting is used for the shrimp skillet?
The skillet should be heated over medium-high heat.
How long does the sauce simmer before adding the seafood?
The tomato and wine mixture should simmer for 4 minutes to allow flavors to meld before the shrimp are added.
Is this a complex recipe?
No, it is categorized as an easy recipe that transforms simple ingredients into a flavorful feast.
What is the preparation for the onion?
The onion should be sliced before being added to the skillet.
Is this recipe high in protein?
Yes, the main protein source is 1 lb of medium shrimp.
When do I season the couscous?
Season the couscous with salt and pepper after fluffing it with a fork, just before serving.