Creole Shrimp Over Couscous

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Shrimp is great for a speedy supper since it cooks so quickly. You could serve this dish also with rice but couscous is a nice change and cooks faster.

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Steps

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Creole shrimp: add olive oil to a large skillet or saut pan over medium high heat.

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Saut onions , celery and bell pepper until soft , about 2 to 3 minutes.

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Add garlic , smoked paprika , cumin , oregano and allspice , cook for another minute.

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Add sherry , worcestershire sauce and tomatoes and bring to a boil , cook for 4 minutes.

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Add shrimp and cook for another 3 to 4 minutes or until shrimp just turns pink.

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Sprinkle with parsley.

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Serve with couscous.

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Add tabasco to taste , if desired.

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Couscous: in medium saucepan , heat oil on medium.

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Add chicken stock and lemon juice.

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Bring to a boil.

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Add couscous and stir.

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Cover and remove from heat.

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Let stand for 5 minutes.

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Remove lid and fluff with fork to prevent sticking.

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Serves 4.

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Ingredients

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olive oil, onion, celery rib, red bell pepper, garlic cloves, smoked paprika, ground cumin, dried greek oregano, ground allspice, dry sherry, worcestershire sauce, plum tomatoes, medium shrimp, coarse salt, cracked black pepper, fresh parsley, tabasco sauce, chicken stock, lemon, juice of, couscous