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Scampi on Couscous Recipe

Scampi on Couscous

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Seafood Feast

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (96)

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Average Rating:

Total Reviews: 96

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  • on May 14, 2012

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    I was not a huge fan of this recipe. After reading the below reviews I decided to cut the tomato ingredient in half (only used 1 8 oz can and I also used organic chicken broth in lieu of the clam juice. I found that the couscous still had a strong tomato flavor. In my opinion, the tomato flavor of the couscous and the scampi flavor of the shrimp do not mix well together. The flavors would have been much better together if the couscous had a garlic base. Can't believe this was used as a Food Network recipe. Definitely mediocre.

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  • on February 23, 2012

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    First timer too- though I had a better experience. The couscous was delicious- and the shrimp, perfect! If you plan on making this dish, I would suggest a pinch of salt in the soup process, taste to be sure before adding. Also, if tomato taste is too strong, a splash of milk will cut the acidic taste- it will also lighten the color a bit. Adjust remaining liquids accordingly before adding the couscous.

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  • on November 02, 2011

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    This is the first Giada recipe I've made and I was looking forward to enjoying it. It was not to be, however, because it was AWFUL. The tomato flavor was way too strong and the finished product required quite a bit of salt.The couscous was the color of raw ground beef, very unappetizing.
    I used chicken broth instead of clam juice because my daughter is allergic to clams, but I doubt if that substitution was the reason for the bad taste. I love couscous Mediterranean style, with capers, olives, pine nuts, spinach, etc. I will never make this again. yuck~

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  • on October 13, 2011

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    I am a recipe freak and oddly this is the first recipe I have tried by Giada. I was in a jam and found a recipe that included what I had in my pantry. What a wonderful surprise! this is a great dish. I had lobster stock that I substituted for the clam juice but it worked out just fine. Also, I took note from other reviews and only used 1tsp. of crushed pepper which made the heat just right.

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  • on August 28, 2011

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    This was very easy and very good. just made it after the horicane and it was GREAT...

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  • on June 12, 2011

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    This has become a family favorite! Sumptuous and easy to make!

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  • on January 02, 2011

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    Excellent!!!! It's a nice change from scampi on rice or pasta.

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  • on October 21, 2010

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    I absolutely loved this dish. The couscous was something I tried for the first time and found it quite delicious. The clam juice added great flavor and the shrimp was of course great, can't go wrong with shrimp scampi. Something I definitely would make again.

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  • on September 19, 2010

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    love this recipe, very easy to make. Love garlic so I used home made garlic infused olive oil and used 2 clove minced garlic. Make sure to add salt when cooking veggie. Will make again.

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  • on July 10, 2010

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    It was really good. Nice and rich flavor in the couscous. i added 2 -14 oz cans of fire roasted tomatoes. i think i would personally like this more if i added chicken instead of the shrimp. the clam juice adds a nice depth of flavor as well. i would probably just add chicken broth if i were making it with chicken. i also increase to 3 cloves of garlic to the tomato mixture! great dish as always. thanks Giada

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