Couscous with Shrimp and Clementines
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 30 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Académie Culinaire |
Recipe ingredients
- 1 lb. (454 g) size 31/40 peeled shrimp
- 1 cup (250 mL) juice from Moroccan clementines
- 2 Moroccan clementines, separated into segments
- 1 tsp. (5 mL) ground ginger
- 1¼ cups (310 mL) wheat semolina (medium couscous)
- 1 medium onion, peeled and thinly sliced
- As needed Irresistibles olive oil*
- To taste salt and pepper
Preparation
In a frying pan, sweat the onion for a few minutes over medium heat. Add the shrimp.
Sauté the onion and shrimp for 2-3 minutes; then set aside and keep warm.
Deglaze the pan with the clementine juice and allow to reduce.
Add the ground ginger and shrimp mixture. Season and simmer for about 5 minutes.
Cook the couscous according to package* instructions. Serve the shrimp on the couscous and garnish with the clementine segments.
For extra flavour, add 1/2 tsp. (2 mL) ground cinnamon mixed with a little melted butter to the couscous.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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