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Mediterranean Shrimp with Saffron Couscous

Marinated shrimp sautéed with tomatoes, Kalamata olives, zucchini, parsley, garlic and topped with feta cheese. Served with saffron couscous.
Difficulty: Medium
Time: 30-35 minutes
Calories: 438 Fat: 6g Carbs: 55g Protein: 40g

Mediterranean cuisine is influenced by all the nations surrounding the Mediterranean Sea. This dish represents many of these countries through its ingredients: paprika, saffron and tomato from Spain, parsley, garlic and onions from Southern France and Italy, Feta cheese and Kalamata olives from Greece, and lemon from Morocco. Saffron is a unique spice, only used in small quantities because it is the most expensive spice in the world.  These thin, delicate threads are the stigma of the crocus flower.

Ingredients
Shrimp seasoning
Gulf coast shrimp
Garlic
Kalamata olives
Zucchini
Grape Tomatoes
Parsley
Lemon
Pearl couscous
Vegetable Broth Base
Saffron
Feta cheese
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Cooking terms for this recipe

Sear To cook the surface of meat very quickly with intense heat.
Sauté “To jump”. To fry in a small amount of fat at high heat.
Zest The peel of, or grating of a citrus peel for flavor.

What you need

Small pot with lid

Large sauté pan

Small mixing bowl

Cooking Instructions

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Step 1: MARINATE THE SHRIMP

Remove the shrimp from the package, rinse and pat dry. Remove the tails from the shrimp and place in a small mixing bowl. Add 1 Tbsp. of oil and the shrimp seasoning and mix well. Cover with plastic wrap and set in the fridge until step #5.

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Step 2: MISE EN PLACE

Wash and dry all produce before getting started. Slice grape tomatoes in half. Remove root from the green onion and bias slice. Cut Kalamata olives in half. Thinly bias slice zucchini (use a mandolin if you have one). Remove the parsley leaves from stem and roughly chop. Zest the lemon, cut in half, then juice. Mix vegetable broth base with 1 1/4 cups of warm water to dissolve.

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Step 3: COOK THE COUS COUS

Combine couscous and vegetable broth in a small pot, stir in saffron and cover. Heat on high until boiling then reduce heat and simmer for 12-15 minutes until cooked through and liquid is gone. Stir half-way through cooking time.

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Step 4: SAUTE THE VEGETABLES

While the couscous is cooking, heat 1 tbsp. oil in large pan, on medium high heat. Sauté zucchini, green onions and garlic for 2-3 minutes, until beginning to soften. Stir in grape tomatoes and Kalamata olives and heat for 1 minute. Remove the vegetables from the pan and set aside.

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Step 5: SEAR THE SHRIMP

In the same pan that you sautéed the vegetables in, still over medium heat, add 1 Tbsp. of oil. When hot add the shrimp and sear on each side for 1-2 minutes until the shrimp are firm, pink and opaque. Add the vegetables back in to warm through. The USDA recommends cooking shrimp to an internal temperature of 145ºF.

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Step 6: PLATE YOUR DISH

Divide the couscous between two bowls, top with the shrimp and vegetable mixture. Garnish with parsley and feta cheese.