Saffron Shrimp With Feta, Basil & Couscous

Saffron Shrimp With Feta, Basil & Couscous

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    C. Couscous

  • ¼

    C. Extra-Virgin Olive Oil

  • 3

    Garlic Cloves, minced

  • 1

    tsp. Minced Fresh Red Finger Chili

  • 1

    tsp. Lemon Zest

  • 1

    tsp. Sea Salt

  • ½

    tsp. Freshly Ground Black Pepper

  • ½

    tsp. Saffron Threads

  • ½

    C. each; White Wine & Water

  • lbs. Raw Jumbo Shrimp, peeled & deveined

  • ¼

    C. Torn, Fresh Basil Leaves

  • 10

    Campari Tomatoes, quartered

  • 6

    oz. Feta Cheese, crumbled

Directions

Preheat oven to 400. Soak the couscous in 3 C. warm water for 10 min. to soften & remove some of the starch. Drain & reserve. On the stovetop, heat the olive oil in a lg. casserole dish over med heat. Add the garlic & chili & saute gently till fragrant but not brown, approx. 1 min. Remove pan from heat & add in the lemon zest, salt, pepper, saffron, wine & water. Stir in the shrimp, basil, tomatoes, feta & couscous, tossing to coat. Bake, covered for 30-35min. or till the shrimp are pink & the juices are hot & bubbly, stirring once during cooking.


Nutrition

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