Couscous Paella with Shrimp
Recipe and photo by Leslie Dabney @thevineyardmomliving
Couscous Paella with Shrimp
- Yield: serves 2
Description
“This Valentine’s Day, make dinner not reservations,” says Leslie Dabney @thevineyardmomliving. “Simple ingredients and good intentions will go a long way in making a meal and someone feel special. A dinner made for two becomes its own special moment.”
Ingredients
- 1/2 medium onion, chopped
- 3 cloves of garlic, chopped
- 1 red pepper, cut into 1/2-inch dice
- 1 yellow pepper, cut into 1/2 inch dice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4-1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground turmeric
- 1 cup frozen or fresh peas
- 1 1/2 pounds large shrimp, shelled, deveined with tails on
- 1 cup water
- 1 3/4 cups veggie or chicken stock
- 1 (10-ounce) box of couscous
- 1/2 cup black or green olives, sliced
- Chopped parsley for garnish
Instructions
Heat extra virgin olive oil in a large 8–10-quart pot or sauté pan. Add onions and peppers and sauté until tender. This will take 6-8 minutes. Add garlic and sauté another minute.
Add salt, black pepper, thyme, red pepper flakes, and turmeric. Cook together for 1 minute. Add water, broth, peas, and shrimp. Cover and simmer for 2 minutes.
Remove the pan from the heat and stir in couscous. Cover and let stand for 5 minutes.
Serve garnished with sliced olives and chopped parsley.
Livermore Valley wine paring suggestions:
2023 Mitchell Katz Winery Reserve Estate Chardonnay
2024 Mission Peak Sauvignon Blanc
- Category: entree
