Time: 40 min.
Complexity: easily
Servings: 4

Mediterranean cuisine is simple, light, and fresh, like summer. Try these shrimp with couscous, and it will become a family favorite.

Ingredients:

• 1 bunch of basil, + 2 tbsp. leaves
• 2 tablespoons garlic
• 1/4 cup walnuts
• 1/4 tbsp. grated parmesan
• 1/3 tbsp. rapeseed oil (canola), + 1 tbsp. l.
• 2 tbsp of water
• 1.5 cups couscous
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• Juice of 1 lemon
• 450 g frozen shrimp, peeled
• 1 tbsp. l. chopped parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, pesto sauce, couscous grain, walnuts, basil

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Preparation:

Step 1
• Basil pesto:
  In a food processor, puree 2 cups of basil leaves, 1 tablespoon of garlic, walnuts, and Parmesan. With the processor running, slowly pour in 1/3 cup of oil and season with salt and pepper to taste.
Step 2
• In a medium saucepan over medium heat, bring 2 cups water and 1/2 teaspoon salt to a boil. Turn off the heat, add the couscous, cover, and let sit for 5 minutes, or while you cook the shrimp. (Reserve 1 cup of couscous for the Stuffed Tomatoes with Couscous recipe.) When ready to serve, stir half of the basil pesto sauce into the couscous. (Reserve the remaining half of the basil pesto sauce for the Shrimp Bruschetta recipe.)
Step 3
• In a large skillet, heat the remaining 1 tablespoon of canola oil over medium heat. Add the remaining 1 tablespoon of garlic and red pepper flakes and sauté for 30 seconds. Add the chicken broth and lemon juice and cook until simmering.
Step 4
• Add the shrimp and season with salt and pepper. Cook, stirring, until the shrimp are pink, about 4 minutes. Remove from heat and stir in the chopped herbs. (Reserve 10 shrimp for the Shrimp Bruschetta recipe.) Transfer the couscous to a serving platter. Top with the shrimp and sauce and serve immediately.

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