Saffron Shrimp With Feta, Basil & Couscous
By shauna
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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
Details
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.
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