Couscous with Shrimp and Clementines

Couscous with Shrimp and Clementines
  • 4 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:30 Total Time


Add all
  • 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

  • 1 1/4 cups
    (310 mL)

    wheat semolina (medium couscous)

  • 1

    medium onion, peeled and thinly sliced

  • As needed olive oil

  • To taste salt and pepper


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.

Source: Académie Culinaire

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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