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Scampi on Couscous Recipe

Scampi on Couscous

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (102)

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Average Rating:

Total Reviews: 102

Showing 81-90 of 102

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  • on December 30, 2004

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    I would definatly make this again. It was really good.

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  • on December 29, 2004

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    I prepared this for a Christmas Eve get together. I am from a family of cooks and everyone loved it. Seasoning your Shrimp in the end is the key. The lemon and red pepper give it the boost. I used wet, crushed red pepper(portugueseinstead of the dry. I prepared the sauce a day ahead which was a great help.

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  • on December 13, 2004

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    I love this dish! It's easy and delicous. Every person I've made this for has thought so too! I will be making this until I'm old and gray, hopefully.

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  • on December 13, 2004

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    This is a very good and easy dish.

    My whole family really liked it.

    I cooked the couscouse first and then did the shrimp.

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  • on December 09, 2004

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    The lemon puts it over the top.

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  • on December 04, 2004

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    Liked the couscous and have made this dish twice already. I really like it paired with bacon wrapped scallops, adds a nice background flavor.

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  • on December 03, 2004

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    I must admit that I was a bit hesitant to try this recipe after reading one of the negative reviews. I love very flavorful food and I was worried that this would be too bland. I am so glad that I tried it anyway! This is a wonderful recipe - it is absolutely delicious! I did make a few minor changes that I don't think were even necessary. I added a bit of butter (about 2t. to the oil when I sauted the shrimp. I also used Italian-herb flavored chopped tomatoes. My husband loved this recipe as well - he kept raving about it all through dinner. This will become a standard at our house.

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  • on November 24, 2004

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    I made this a few months ago...what can I say...it was really fantastic...nice flavor's with some crusty bread to mop up the juices....Tasted great the next day also....

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  • on October 07, 2004

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    We all enjoyed this recipe.

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  • on August 01, 2004

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    It was good but mot at all what I expected.

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