Recipes
Mar 20, 2013

Recipe: Saffron shrimp with feta, basil and Israeli couscous

By: Claire Stubbs

Recipe: Saffron shrimp with feta, basil and Israeli couscous Author: Style At Home

Recipes
Mar 20, 2013

Recipe: Saffron shrimp with feta, basil and Israeli couscous

By: Claire Stubbs
saffron-shrimp-couscous-MAIN.jpg
Ingredients

  • 1 cup Israeli couscous
  • ¼ cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp minced fresh red finger chili
  • 1 tsp lemon zest
  • 1 tsp Maldon sea salt
  • ½ tsp freshly ground black pepper
  • ½ tsp saffron threads
  • ½ cup each: white wine and water
  • 1-½ lbs raw jumbo shrimp, peeled and deveined
  • ¼ cup torn fresh basil leaves
  • 10 campari tomatoes, quartered
  • 6 oz feta cheese, crumbled

Directions

1 Preheat the oven to 400ºF.

2 Soak the couscous in 3 cups of warm water for 10 minutes to soften and remove some of the starch. Drain and reserve.

3 On the stovetop, heat the olive oil in a large casserole dish over medium heat. Add the garlic and chili and sauté gently until fragrant but not brown, about 1 minute.

4 Remove the pan from the heat and add in the lemon zest, salt, pepper, saffron, wine and water. Stir in the shrimp, basil, tomatoes, feta and couscous, tossing to coat.

5 Bake, covered, for 30 to 35 minutes or until the shrimp are pink and the juices are hot and bubbly, stirring once during cooking.

Serves 4.
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Recipes

Recipe: Saffron shrimp with feta, basil and Israeli couscous