I made this for us last night and it was very easy and sooooo good!
1/4 cup extra virgin olive oil
2 tsp. ground cumin
1 tsp. ground ginger
1 tsp. paprika
1/2 tsp. cayenne pepper
2 lb. medium uncooked shrimp, shell off
2 garlic cloves, crushed
2 lemons, 1 juiced, 1 cut into wedges
a bunch of cilantro leaves, finely chopped
coarse sea salt and freshly ground black pepper
1 1/4 cup instant couscous
1/2 tsp. fine sea salt
3-4 T. extra virgin olive oil
freshly squeezed juice of 1/2 lemon
To prepare the couscous, put in a large heatproof bowl, add 1/2 tsp. salt, and mix. Add 1 3/4 cups boiling water and 1 T. olive oil. Cover and set aside for 5 min. Meanwhile, bring some water to a boil in the bottom of a steamer. Transfer the couscous to the top compartment of the steamer, cover, and steam for 6-7 minutes. Fluff up with a fork and set aside. (FYI- I majorly used a shortcut for this part and just boiled the couscous in a saucepan with water by following the directions on the box. I didn't want to mess with all that steamer nonsense!)
Heat the oil in a saute' pan. Add the cumin, ginger, paprika, and cayenne and cook, stirring, for 30 seconds. Add the shrimp, garlic, and a good pinch of salt. Cook, stirring, for 1 minute. Squeeze in the juice of 1 lemon and add 1 cup water. Stir, then cover and simmer until the shrimp are opaque and cooked through, 3-5 min. Remove the pan from the heat and stir in the cilantro. Taste and adjust the seasoning with salt, pepper, and extra lemon juice if necessary.
Transfer the couscous to a serving plate. Season with the juice of 1/2 lemon(i used a whole!) and sprinkle with 2-3 T. olive oil. Stir well. Put the shrimp on top, pour over their cooking juices, and serve with the lemon wedges.
The pic was taken with my iphone...not too bad huh!
This was very yummy. We both licked our plates and had NO leftovers!
Andrew has a job interview on Tuesday!!!!!!