ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA
This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.
Provided by Susan Spungen
Categories dinner, quick, weeknight, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
- In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
- Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
- Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
- Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.
PEEL-AND-EAT PEPPER SHRIMP
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 500 degrees F.
- For the dipping sauce: In a small bowl, whisk together the buttermilk, yogurt, capers, agave, lemon zest, cayenne and salt. Set aside to let the flavors marry.
- For the shrimp: In a medium bowl, mix together the shrimp, olive oil, black pepper, pink pepper and salt. Toss well to coat. Spread the rosemary sprigs on a rimmed baking sheet and pour the shrimp on top. Bake until the shrimp are pink and opaque throughout, 8 minutes.
- Serve the shrimp alongside the dipping sauce, with lemon wedges and a separate bowl for the shells.
SHRIMP AND "PEARLS"
Provided by Andrea Albin
Categories Quick & Easy Dinner Shrimp White Wine Healthy Couscous Sugar Snap Pea Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 1 serving
Number Of Ingredients 8
Steps:
- Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 tablespoon butter and salt and pepper to taste.
- While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Sauté shrimp, turning once, until just cooked through, about 3 minutes total. Transfer shrimp with a slotted spoon to a plate.
- Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in tarragon.
- Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.
PEARL COUSCOUS WITH SHRIMP AND CLAMS
Pearl couscous, also known as Israeli or giant couscous, is cooked here in a stock made from the heads and shells of the shrimp, making it wonderfully rich yet equally soothing. Put the pan in the center of your dining table, alongside something green (steamed French beans or sautéed chard or spinach), and you've got a real celebration.
Provided by Yotam Ottolenghi
Categories dinner, pastas, seafood, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Twist the heads off the shrimp and place the heads in a medium bowl. Leaving the tails attached, peel off the shells, add them to the same bowl and set aside. Devein the shrimp, then add them to a medium bowl with 1 tablespoon oil, 1 crushed garlic clove, 1/4 teaspoon salt and plenty of pepper. Mix together and set shrimp aside to marinate for 30 minutes or so.
- Meanwhile, heat a large sauté pan, for which you have a lid, over high heat. Add 1 tablespoon oil, the chopped fennel and 1/8 teaspoon salt. Fry for about 5 minutes, stirring every now and then, until browned. Transfer the fennel to a plate, wipe the pan clean and return to a high heat. Add the tomatoes and cook for 3 to 5 minutes, tossing the pan every now and then until charred in places. Set the tomatoes aside. Leave the pan to cool for a couple of minutes, then wipe it clean and return to a medium heat.
- Add 3 tablespoons/45 milliliters oil to the pan along with the lemon peel, tarragon and the 5 chopped garlic cloves. Slowly fry for 5 minutes until the garlic is golden and the tarragon becomes bright green and crisp. Remove half of the tarragon and set aside, to serve.
- Increase the heat to medium-high, add the shrimp shells and heads and fry for 7 minutes, stirring every so often until crisp and pink, adjusting the heat as necessary so the garlic doesn't begin to burn. Add the tomato paste and 1/2 teaspoon salt, and fry for another 2 minutes, stirring frequently.
- Carefully pour in the Pernod and let it bubble away for a minute (it may flame), then add the stock and 2 1/2 cups/600 milliliters of water and simmer gently for 12 minutes, stirring occasionally. Use a potato masher to crush the shrimp heads a few times as they cook to release as much flavor as possible.
- Meanwhile, in a separate small pan over medium heat, add the fennel seeds and 2 tablespoons oil and cook until the seeds begin to pop. Set aside until ready to serve.
- Strain the stock, discarding the shells, heads and aromatics, then return to the same pan. (You should have about 3 1/4 cup/775 milliliters stock.) Add the lemon juice, chile flakes, cooked fennel, 3/4 of the charred tomatoes and plenty of pepper and cook at a bare simmer for 5 minutes, or until the tomatoes begin to split.
- Stir in the couscous, bring to a simmer then reduce the heat to medium. Cover the pan and cook for 5 minutes, until the couscous is cooked through but still retains a bite.
- Add the clams, cover the pan and cook until they all open, 4 to 5 minutes. Top with the remaining charred tomatoes and set aside while you fry the shrimp.
- While the clams cook, place a large, nonstick frying pan over a high heat. Once it's very hot, add half the shrimp, so as not to overcrowd the pan. Fry for about 1 1/2 minutes on each side, or until crisp and golden-brown on the outside and cooked inside, then repeat with the remaining shrimp.
- Arrange the shrimp, along with the garlic and any oil, over the couscous in the pan, then drizzle the fennel seed oil over everything. Top with the fried tarragon and serve with the lemon wedges alongside.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 22 grams, Carbohydrate 57 grams, Fat 28 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1192 milligrams, Sugar 6 grams, TransFat 0 grams
GRILLED SHRIMP AND VEGETABLES WITH PEARL COUSCOUS
Provided by Melissa Roberts-Matar
Categories Cheese Garlic Herb Onion Shellfish Vegetable Lunch Shrimp Summer Grill/Barbecue Couscous Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until salt is dissolved. Add 1/3 cup oil in a slow stream, whisking until vinaigrette is combined.
- Heat 1 tablespoon oil in a wide 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. While couscous toasts, stir together broth, water, and saffron in a large glass measure. Add to couscous with 1/2 teaspoon salt and bring to a simmer, uncovered. Simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes. Stir vinaigrette to combine, then stir 2 tablespoons into couscous and let stand, uncovered, at room temperature.
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- Toss shrimp with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and thread 4 or 5 shrimp onto each skewer (don't crowd, or shrimp won't cook evenly).
- Peel onions and trim root ends slightly, leaving ends intact, then halve lengthwise and cut halves lengthwise into 1/2-inch-wide wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a large bowl with zucchini. Toss vegetables with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Grill shrimp skewers on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until just cooked through, about 4 minutes total. Transfer shrimp, discarding skewers, to a clean bowl and toss with 2 tablespoons vinaigrette.
- Grill vegetables on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just tender, about 5 minutes, transferring to bowl as grilled. Remove and discard picks from onions. Drizzle vegetables with remaining vinaigrette and toss to combine.
- Spoon couscous onto a large platter or shallow serving bowl. Arrange shrimp and vegetables on top of couscous and sprinkle with feta. Serve warm or at room temperature.
SHRIMP WITH PEARLS
Make and share this Shrimp With Pearls recipe from Food.com.
Provided by Sparkmonkey
Categories Healthy
Time 20m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 8
Steps:
- Cook couscous in well-salted boiling water, uncovered until tender, about 10 minutes. Stir in sugar snap peas 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 Tbsp butter and salt and pepper to taste.
- While couscous and sugar snap peas cook, toss shrimp with 1/8 tsp each of salt and peper. Heat remaining Tbsp butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Saute shrimp, turning once, until just cooked through, abut 3 minutes total. Transfer shrimp with a slotted spoon to a plate.
- Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in taragon.
- Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.
Nutrition Facts : Calories 719.3, Fat 20.1, SaturatedFat 11.6, Cholesterol 321.8, Sodium 339.1, Carbohydrate 79.4, Fiber 7.8, Sugar 3.9, Protein 43.9
SEA SHELLS WITH SHRIMP & PEARLS
Shell shaped pasta with shrimp and peas, smothered in Alfredo sauce then sprinkled with grated parmasian cheese (if desired). *My kids ate this up. They liked it so much they had to name it. Its fast and easy not too expensive and you can make as much or as lttle as desired. Also tasted great as a lunch left over the next day.
Provided by 5mouths2feed
Categories One Dish Meal
Time 30m
Yield 1 Large pot or bowl, 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil the shell noodles till tender.dont over cook them.
- Pour noodles into a strainer and shake out all the excess water. Give the noodles a rinse while your at it. Place rinsed, drained noodles in a large bowl. Set aside.
- Bring 4 cups of water to a boild and drop in the shrimp. You can have as many or as few shrimp as you desire. Let the shrimp boil till they turn pink and are hot to the touch. Strain the shrimp and pour them in with the noodles. Now open and drain the can of peas. Pour those in the bowl with the shrimp and noodles. Now add both jars of Alfredo sauce and mix well.
- Try not to steal shrimp from the bowl or lick your fingers. Now sprinkle with Parmasian cheese and enjoy.
- Fast simple and a real proven crowd pleaser!
Nutrition Facts : Calories 1031.3, Fat 11.3, SaturatedFat 4.1, Cholesterol 1116, Sodium 1467.7, Carbohydrate 83.2, Fiber 7.7, Sugar 6.8, Protein 140
More about "shrimp and pearls recipes"
7 BEST SHRIMP FOODS TO FEED YOUR FRESHWATER AQUARIUM …
From aquariumcoop.com
RESTAURANT STYLE PEEL AND EAT SHRIMP - CHEF DENNIS
From askchefdennis.com
EASY SHRIMP AND PEARL COUSCOUS DINNER RECIPE
From popsugar.com
PEARL'S SEAFOOD MARKET
From pearlsseafoodmarket.com
WHAT GOES WITH SHRIMP? 45 SIDES TO EAT WITH SHRIMP
From purewow.com
GLASGARTEN SHRIMP DINNER PEARLS - JUNGLE AQUASHRIMP
From jungleaquashrimp.com
Brand GlasgartenAvailability Out of stock
SHRIMP AND "PEARLS" RECIPE | EPICURIOUS.COM | FAST EASY DINNER, …
From pinterest.com
SHRIMP APPETIZER RECIPES | ALLRECIPES
From allrecipes.com
CLASSIC SHRIMP CREOLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PICKLED SHRIMP AND PEARL ONIONS RECIPE | CHATELAINE
From chatelaine.com
20 BEST SHRIMP APPETIZERS - INSANELY GOOD
From insanelygoodrecipes.com
SHRIMP THREE WAYS - MENU - PEARL'S SALTWATER GRILLE - SAVANNAH
From yelp.ca
ONE POT COUSCOUS WITH SHRIMP AND PEAS - JO COOKS
From jocooks.com
PEARL'S SEAFOOD RESTAURANT MENU - PEARL'S SEAFOOD MARKET
From pearlsseafoodmarket.com
SHRIMP PLAYING PEARL – HEALTHY FOOD RECIPES – UNDIRECT
From undirect.com
PEEL AND EAT SHRIMP RECIPE - PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
FRESH SHRIMP PEARL BALLS – HEALTHY FOOD RECIPES – UNDIRECT
From undirect.com
SHRIMP AND PEARLS FOOD- WIKIFOODHUB
From wikifoodhub.com
BAKED SHRIMP N GRITS - OYSTERS AND PEARLS | FOOD, BAKED SHRIMP, …
From pinterest.ca
BEST SHRIMP AND "PEARLS" RECIPES AND SHRIMP AND …
From thedailymeal.com
ISRAELI PEARL COUSCOUS RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
QUICK ONE POT SHRIMP & PEARL COUSCOUS: MEDITERRANEAN DIET
From fitmencook.com
"SHRIMP AND "PEARLS"" - RECIPES ON SPOONACULAR
From spoonacular.com
SHRIMP RECIPES | ALLRECIPES
From allrecipes.com
BUTTERY SHRIMP WITH PEAS AND POTATOES | FOOD & WINE
From foodandwine.com
SHRIMP AND "PEARLS" - PESCATARIAN RECIPES
From fooddiez.com
GOLDEN PEARLS GOLDEN PEARL | ORIGINAL GOLDEN PEARL | BRINE SHRIMP …
From brineshrimpdirect.com
SALAD WITH SHRIMP AND VINEGAR PEARLS - HUBPAGES
From discover.hubpages.com
BABY FOOD SUPPLEMENT: SHRIMP BALL AND PEARL NOODLE
From simplechinesefood.com
SHRIMP AND "PEARLS" | WHITE WINE SAUCE, SHRIMP, COUSCOUS DISHES
From pinterest.com
BAKED BUFFALO SHRIMP | OYSTERS AND PEARLS | FOOD, BUFFALO SHRIMP ...
From pinterest.ca
SHRIMP PERLOO RECIPE | SOUTHERN LIVING
From southernliving.com
SAUTéED SHRIMP & TOMATOES OVER PEARL COUSCOUS - GOODFOOD
From makegoodfood.ca
SHRIMP & ASPARAGUS WITH GARLIC & PARSLEY PEARL COUSCOUS
From mypinterventures.com
SHRIMP AND PEARLS | ETSY
From etsy.com
SALT PEARLS OF WISDOM | CHOPPED | FOOD NETWORK
From foodnetwork.com
SEARED SHRIMP & PEARL COUSCOUS SALAD - MEAL KIT DELIVERY
From makegoodfood.ca
CHICAGO'S PEARL'S PLACE SHRIMP & GRITS ARE AMAZING! #BLACKOWNED
From thehungryblackman.com
GUGLIELMOKITCHEN: SHRIMP AND PEARLS
From guglielmokitchen.blogspot.com
You'll also love