Thursday, December 11, 2008

Basque Shrimp Ragout with Couscous

This recipe comes to us courtesy of a local Tulsa TV station:

Basque Shrimp Ragout With Couscous

2 Tbs. olive oil, divided
1 c. yellow onion slices (1/2 small onion)
1 can (15 1/2 oz.) diced tomatoes
12 oz. shelled, deveined shrimp
1/2 to 1 1/2 tsp. red pepper flakes
1 red bell pepper, sliced into 1/4 inch strips
1 green bell pepper, sliced into 1/4 inch strips
1 pkg. (5.8 oz.) Near East Roasted Garlic and Olive Oil Couscous

In a large skillet, heat 1 Tbs. olive oil 1 minute over medium heat. Add onion sliced and saute 1 minute.

Add tomatoes, shrimp and red pepper flakes. Simmer 5 minutes or until shrimp turn opaque and pink.

Meanwhile, in a second skillet, heat remaining 1 Tbs. olive oil for 1 minute. Add red and green bell peopper slices, saute for 2 minutes.

Add 1 1/4 c. water and contents of Near East spice sack. Bring to a boil.

Stir in couscous, cover and remove from heat. Let stand 5 minutes. Fluff couscous lightly with fork.

Serve shrimp mixture over bed of couscous

Try it this Christmas!

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