Food Network: Scampi on Couscous

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Scampi on Couscous
Recipe courtesy Giada De Laurentiis

Ingredients
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
1 garlic clove, peeled and smashed, plus 2 garlic cloves minced
2 (8 ounce) cans chopped tomatoes in their juice
1 (8ounce) bottle clam juice
1/4 cup dry white wine
1 cup water
2 cups plain couscous
2 pounds large shrimp, peeled and deveined
1 lemon, juiced

1 tablespoon red pepper flakes
Chopped parsley leaves, for garnish

Instructions
In a large pot, heat 1/4 cup olive oil. When almost
smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables
are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and
white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered.
Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the
bowl of a food processor and puree. Add a couple of tablespoons of water if needed
- you want to end up with a broth. Check for seasoning.

Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive
oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove

from heat. Let rest for 10 minutes, allowing the couscous to absorb all the
liquid. Fluff with a fork and season with salt and pepper.

In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced
garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot,
add the shrimp and stirring occasionally, cook the shrimp until they start to turn
pink, about 5 minutes. Be careful not to overcook the shrimp or they will become
tough. Remove from heat and add the lemon juice, red pepper and chopped parsley.
Check for seasoning.

To serve, mound the couscous in the center of a platter and top with the
shrimp.