Scampi on Couscous

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Seafood Feast

Rated: 5 stars out of 5Rate itRead users' reviews (100)

RECIPE
COMMENTS & REVIEWS(100)

Cook Time:
30 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 30 min
Total:: 40 min

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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

Directions

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.

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Comments & Reviews

recipe Scampi on Couscous
Shirley Hacienda Heights, CA 11-15-2009
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Couscous is bland
Rated: 2 stars out of 5

I followed the recipe, particularly the couscous. I used the claim juice, sauvignon blanc for the wine and pureed it just... enough. Everything looked pretty with all the colors but the taste just wasn't there. I'm not sure how the others did it for them to say it's flavorful, but didn't work for me either. My friends and I gobbled up the shrimp cause THAT was good. I mean you can't go wrong with the shrimp esp if you add butter and, really, you have to make sure you cook both sides enough to turn pink and not overcook it so it won't get tough. Read more
recipe Scampi on Couscous
Jennifer Brick, NJ 03-21-2009
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This is not the original recipe from Giada!
Rated: 3 stars out of 5

I own Giada's cookbook Everyday Italian which contains this recipe. I love the "original" scampi on couscous recipe and the... whole cookbook for that matter. The recipe per Everyday Italian has only one teaspoon of crushed red pepper not one tablespoon. Also, not all of the broth goes into the cousous mixture - some is reserved for serving. The original is a five star recipe. Unfortunately, I pulled up the recipe online instead of pulling out the cookbook. Agaist my better judgement I used a tablespoon of red pepper flakes. Way too hot! The couscous also was a little dry without the reserved broth. Great recipe if you stick to the original Giada recipe!Read more
recipe Scampi on Couscous
Lindsay Madison, WI 01-12-2009
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Absolutely delicious!
Rated: 5 stars out of 5

I loved this, especially the couscous. I replaced the shrimp with bay scallops for price reasons, amped up the garlic a bit... -- it's a house rule that we double whatever the recipe says -- and it was FANTASTIC. The couscous was so moist and flavorful, I wish I'd made a double recipe. Yum!Read more
recipe Scampi on Couscous
Sylvia Beaumont, CA 10-14-2008
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first time couscous
Rated: 5 stars out of 5

wow! this was my first time cooking couscous and it came out great. the couscous is VERY flavorful. i didn't have clam juice... or dry white wine so i substituted with chicken broth and it still came out tasty. i can only imagine how it tastes with the original ingredients. granted, nothing special about the scampi but come on shrimp is always good no matter how you make it. definitely adding this one to my recipe box!Read more
recipe Scampi on Couscous
Charles Chadds Ford, PA 07-05-2008
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This Scampi was Bangin'!
Rated: 5 stars out of 5

This was really tasty. I doubled the minced garlic and used the couscous with the garlic and olive oil flavor packet. After... I pureed the mixture, I added in the seasoning packet along with some, (I know, I know), gratd Parmasean cheese. (Gasp!)...a no no on seafood dishes but it went really well with the couscous. And I agree with someone else's post that it is filling. No side dishes necessary. Very nice presentation too with some finely chopped Parsley sprinkled over it and around the plate.Read more
recipe Scampi on Couscous
Anonymous 02-15-2008
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Love it
Rated: 5 stars out of 5

taste great and easy to make!!!!!