Description
Mediterranean-inspired Shrimp and Lemon-Basil Pearl Couscous Delight brings zesty coastal flavors to your dinner table. Delicate shrimp nestled in herbed couscous promises a quick, elegant meal you’ll savor with pure culinary pleasure.
Ingredients
Scale
Main Protein:
- 2 pounds jumbo shrimp, peeled and deveined
Grains:
- 2 cups pearl couscous
Produce and Herbs:
- 1 lemon, juiced and zested
- 1 leek, trimmed and scrubbed
- 1 shallot, peeled and diced
- 5 cloves garlic, peeled and minced
- 4 ounces (113 grams) baby spinach, roughly chopped
- 20 basil leaves
Dairy and Cheese:
- ⅔ cup (160 milliliters) finely grated Parmesan cheese
Liquids and Oils:
- 6 tablespoons (90 milliliters) olive oil
Other Ingredients:
- 6 cups (1.4 liters) water
- Salt, to taste
- Black pepper, to taste
- Crushed red pepper, to taste
Additional Ingredient:
- Shrimp shells (reserved)
Instructions
- Marinate shrimp with olive oil and lemon zest, seasoning generously with salt and pepper. Allow to rest in refrigerator while preparing other components.
- Create a flavorful shrimp stock by sautéing shrimp shells and leek greens in hot olive oil. Pour water, season with salt, and simmer until liquid reduces to approximately 3 cups. Strain carefully, discarding solid remnants.
- Finely chop remaining vegetables and herbs, ensuring ingredients are prepped and ready for subsequent cooking stages.
- Craft a vibrant garnish by delicately slicing basil leaves and combining with reserved lemon zest, freshly ground black pepper, and grated Parmesan cheese.
- Transform pearl couscous by gently sautéing leek whites and shallots in olive oil. Introduce minced garlic and couscous, toasting briefly before adding strained shrimp stock. Simmer patiently until grains become tender and liquid absorbs.
- Quickly sear marinated shrimp in hot olive oil, cooking until they turn opaque and develop a slight golden exterior. Remove from heat immediately to prevent overcooking.
- Elevate couscous by folding in fresh spinach, chopped basil, and a splash of lemon juice. Allow spinach to wilt gently, then season to taste with additional salt and pepper.
- Plate the dish by spreading couscous as a base, arranging seared shrimp on top, and generously sprinkling the prepared basil-Parmesan garnish for a final flourish.
Notes
- Homemade shrimp stock transforms this dish, infusing deep seafood flavor into every bite of couscous.
- Refrigerating seasoned shrimp helps develop richer, more concentrated taste before cooking.
- Chiffonade technique for basil releases delicate herb oils, enhancing overall recipe aromatics.
- Cooking pearl couscous in shrimp stock instead of water dramatically elevates the dish’s complexity and umami profile.
- Fresh ingredients like zesty lemon, fragrant basil, and tender shrimp create a light, Mediterranean-inspired meal perfect for summer dining.
- One-pot cooking method minimizes cleanup while maximizing flavor development throughout the entire recipe.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 460
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 180 mg