Couscous with Shrimp by Alex Smith
Main Dishes | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
17
🍽️ Servings
6
Description
Recipe from the book by A. Smith 'Supermarket Kitchen'
Ingredients
- Couscous - 17.6 oz
- Lemon - 1 piece
- Clarified Butter - 2.5 oz
- Olive Oil - 1 fl oz
- Tomatoes - 17.6 oz
- Garlic - 2 heads
- Parsley - 1.8 oz
- Chili Pepper - 1 piece
- Shrimp - 17.6 oz
- Sugar - 1 teaspoon
- Cinnamon - a pinch
- Saffron - a pinch
- Cumin - a pinch
- Coriander Seeds - a pinch
- Salt - to taste
- Ground Black Pepper - to taste
- Balsamic Vinegar - to taste
Step by Step guide
Step 1
Before pouring water over the quick couscous, it should be thoroughly massaged with clarified butter. For half a kilo of dry couscous, about a tablespoon is needed. This butter should be rubbed into the grains, similar to how one makes shortcrust pastry. Use your thumb to rub the butter into the grains, sifting them between your index and middle fingers as if sorting nano-beads.
Step 2
In boiling water, steep a pinch of saffron and a pinch of cinnamon. You can also add roasted cumin and coriander seeds that have been crushed in a mortar.
Step 3
The buttered couscous should be placed in a warm bowl. A preheated cast-iron wok off the heat works perfectly.
Step 4
Pour water over the couscous just enough to barely cover it. Stir with a spatula, cover with a lid, and let it sit for three minutes. After that, remove the lid, fluff with a spatula, and add another portion of boiling water, stir again, and cover. For purism, you can rub a bit more clarified butter into the hot, swollen wheat grain before the second infusion; this will make the texture even softer.
Step 5
In a deep skillet, sauté finely chopped garlic in olive oil, and as soon as the garlic starts to smell roasted, add finely chopped tomatoes.
Step 6
To the tomatoes, add peeled shrimp, lemon juice, a pinch of salt, and a teaspoon of sugar for balance, and simmer everything for 2-3 minutes after the contents of the skillet start to bubble. The tomatoes should be in a semi-cooked state—between raw and cooked, and the shrimp should be just cooked.
Step 7
Season everything with salt and pepper, mix in chopped parsley, thinly sliced chili pepper, and a few drops of balsamic vinegar.
Step 8
The result should resemble a hot gazpacho with shrimp. Pour this gazpacho over the couscous, mix, cover with a lid, let it sit for another minute, and then serve.
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