Saffron Shrimp With Feta, Basil & Couscous

By shauna

Ingredients

• 1 C. Couscous
• 1/4 C. Extra-Virgin Olive Oil
• 3 Garlic Cloves, 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 C. each; White Wine & Water
• 1 1/2 lbs. Raw Jumbo Shrimp, peeled & deveined
• 1/4 C. Torn, Fresh Basil Leaves
• 10 Campari Tomatoes, quartered
• 6 oz. Feta Cheese, crumbled

Preparation

Step 1

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.