Recipe author – Sandra lee (Sandra Lee) – television chef, TV presenter, culinary writer
It only takes ten minutes to cook this delicious Mediterranean dish. Couscous does not require cooking and is prepared as fast as shrimp, and to make it even tastier and more aromatic, mix it with homemade pesto from basil, walnuts, parmesan and vegetable oil. To make the sauce, simply beat all the ingredients in a blender. The remaining pesto can be spread on bread or served with other dishes. In the meantime, couscous is steaming, cook scampi shrimps, stewing them in a light sauce of butter with garlic, lemon juice and fresh herbs.
Time: 20 minutes.
Recipes use volumetric containers with the volume:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 packet (280 gr.) Couscous
- 1 pack (450 gr.) Of frozen raw shrimp, thaw and clear of shells and intestinal veins, do not remove the tails
- 1 tbsp. fresh basil leaves
- 2 tbsp. l chopped garlic
- 1/4 Art. chopped walnuts
- 1/4 Art. grated parmesan
- 1/3 Art. + 1 tbsp. l rapeseed oil (canola)
- 0.5 tsp red pepper flakes
- 0.5 tbsp. chicken broth
- Juice 1 Lemon
- 1 tbsp. l chopped fresh parsley
- Make pesto:
In a bowl of a food processor, mix basil, 1 tbsp. l garlic, walnuts and parmesan. Without stopping the combine, pour in vegetable oil gradually. Salt and pepper to taste.
- Cook couscous:
In a medium-sized saucepan over medium heat, bring to a boil 2 tbsp. water, adding 0.5 tsp. salt. Remove from heat, stir in couscous, cover and let it brew for 5 minutes, or while cooking shrimp. When ready to serve, mix half the pesto in couscous.
- Cook shrimp:
In a large frying pan over medium heat, heat 1 tbsp. l olive oil, 1 tbsp. l garlic and red pepper flakes and fry for 30 seconds. Add the broth and lemon juice and cook until it begins to boil. Add the shrimp, salt and pepper, mix well and cook until the shrimp is pink, about 3-4 minutes. Remove the pan from the heat and add the parsley.
- Serve immediately with the shrimp and sauce on top of the couscous and pesto.