Shrimp or prawns — 1 lbs (deshelled and deveined)
Garlic — 2 cloves, chopped
Cherry Tomatoes — 1/2 lb
Green Bell Pepper — 1/2, chopped
Lemon — 1
Yellow Onion — 1
Parsley — 1/4 cup, fresh
Scallions — 1/2 cup
Paprika — 1 tsp
Cayenne Pepper — 1 tsp
Aleppo Pepper Flakes — 1/2 tsp
Saffron — 1/4 tsp
Couscous — 1 1/2 cups
Extra Virgin Olive Oil — 3 tbsp
Water — 1 1/2 cups
Salt — to taste
Pepper — to taste
In a large bowl, coat the shrimp with a turn of olive oil (approx. 1 tablespoon) and toss with paprika, cayenne pepper, aleppo pepper flakes, and saffron until coated. Let stand.
Meanwhile, chop the onion and bell pepper. Cut the cherry tomatoes in half.
Add 2 tablespoons of olive oil to a large skillet. Heat to medium-high and sauté the onion and bell pepper for two minutes. Add the halved cherry tomatoes and garlic and sauté an additional two minutes. Next, add the juice of half a lemon plus 1 ½ cups of water to the skillet and bring to a boil. Add the couscous and let stand for a few minutes until the couscous becomes soft and fluffy. Gently fluff the mixture with a fork.
Meanwhile, sauté the seasoned shrimp in a pan with 1 tablespoon oil until pink, only a couple of minutes per side. Top the couscous mixture with the shrimp. Sprinkle with chopped parsley and scallions. Add salt and pepper to taste.
Serve alongside a bottle from our collection of V. Sattui white wines, including Chardonnay, and enjoy!
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