Smoky Pepper Cream Shrimp with Herbed Couscous

Instructions

1. 1

   1. Place the couscous in a medium bowl and pour the hot vegetable broth over it. Cover and let it stand for 5 minutes until the liquid is absorbed. Fluff with a fork and mix in 1 tablespoon olive oil, the mint, half of the parsley, a pinch of salt, and a little pepper.

2. 2

   2. Pat the shrimp dry and season them with the smoked paprika, cumin, 1/2 teaspoon salt, and black pepper.

3. 3

   3. Heat a large skillet over medium-high heat for 1 minute. Add the remaining tablespoon of olive oil and cook the shrimp for 1 to 2 minutes per side, until pink and just cooked through. Transfer to a plate.

4. 4

   4. In the same skillet, reduce to medium heat and add the shallot. Cook for 2 minutes, stirring, until softened. Add the garlic and cook 30 seconds more.

5. 5

   5. Stir in the crushed tomato and cook for 2 minutes to concentrate the flavor. Add the heavy cream, lemon zest, and lemon juice. Cook for 2 to 3 minutes, stirring, until the sauce is lightly thickened.

6. 6

   6. Return the shrimp to the skillet along with any accumulated juices and cook for 1 more minute, just until fully done and coated in the sauce. If you prefer to keep the dish warm before serving, hold it at no more than 160 °F / 70 °C to avoid overcooking the shrimp.

7. 7

   7. Divide the herbed couscous among plates, top with the shrimp and sauce, and finish with the remaining parsley. Serve immediately.