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Scampi on Couscous Recipe

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This recipe for Scampi on Couscous, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Mitchell


1/2 c plus 2 tbls. olive oil
1 small onion (chopped)
1 carrot chopped
1 garlic clove peeled and smashed
2 garlic cloves minced
2 8oz. cans chopped tomatoes in their juice
1 8oz. bottle clam juice
1/4 c dry white wine
1 c water
2 c plain couscous
2 lbs. large shrimp--peeled and deveined
1 lemon, juiced
1 tbls. red pepper flakes
Chopped parsley leaves for garnish

In large pot heat 1/4 cup olive oil. When hot add onion, carrot and one clove smashed garlic and saute until vegetables are soft--about 5 minutes. Add the canned tomatoes with 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.

Return broth to the pot. Add 1 cup of water and 2 tbls. 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 remaining 1/4 c oil and 2 cloves of minced garlic. Heat the oil making sure not to burn the garlic. When the oil is hot, add the shrimp--stirring occasionally and 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.

To serve, mound the couscous in the center of a platter and top with the shrimp.




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