SAFFRON SHRIMP WITH FETA, BASIL & COUSCOUS

By jarren

Ingredients

• 1 cup couscous
• 1/4 cup extra-virgin olive oil
• 1 clove garlic, minced
• 1 tsp minced fresh red finger chili
• 1 tsp lemon zest
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp saffron threads
• 1/2 cup white wine
• 1/2 cup water
• 1 1/2 lbs raw jumbo shrimp, peeled and deveined
• 1/4 cup torn fresh basil leaves
• 10 campari tomatoes, quartered
• 6 oz feta cheese, crumbled

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400F. Soak the couscous in 3 cups of warm water for 10 minutes to soften and remove some of the starch. Drain and reserve.

On the stove-top, heat the olive oil in a large casserole dish over medium heat. Add the garlic and chili and saute gently until fragrant but not brown, about 1 minute. Remove the pan from the heat and add in the lemon zest, salt, pepper, saffron, wine and water. Stir in the shrimp, basil, tomatoes, feta and couscous, tossing to coat.

Bake, covered, for 30 to 35 minutes or until the shrimp are pink and the juices are hot and bubbly, stirring once during cooking.