Smoky Shrimp with Couscous

• 3 Tb olive oil
• 4 garlic cloves, thinly sliced
• 1/2 C shallots, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 C cherry tomatoes, halved
• 2 C fresh spinach
• 1/2 tsp red pepper flakes
• Pinch of smoked paprika
• 1/2 tsp dried basil
• Salt & pepper, to taste
• 1 C dry white wine
• 1 lb shrimp, deveined
• 1 batch basic couscous (see below)

1. In a large saute pan, heat oil over medium heat.
2. Add shallots and bell pepper and saute about two minutes. Add garlic and cook 30 seconds longer.
3. Add tomato, spices, and spinach. Saute until tomatoes start to soften (about 2 minutes).
4. Add white wine, bring to a boil. Reduce heat to simmer, and cook until sauce is reduced almost by half.
5. Add shrimp and simmer until shrimp is cooked through.
6. In bowl, spoon couscous on left half of bowl, place shrimp and sauce on right half.

Basic Couscous

• 1 C chicken stock
• 1 tsp tomato paste
• 1/2 tsp dried basil
• 1/2 tsp dried minced onion
• Salt & pepper, to taste
• Spoon of butter or olive oil
• 3/4 C couscous

1. Place all ingredients EXCEPT couscous into a medium saucepan with a tight fitting lid.
2. Bring to a boil.
3. Remove from heat, stir in couscous, mixing well.
4. Put lid on and let sit until shrimp is ready.
5. Fluff before serving.

*As seen on Twin Cities Live February 18, 2019

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