Scampi On Couscous

This is my go-to meal that's great if you've got a 1/2 bag of frozen shrimp on hand and an onion, carrot and some garlic… hardly any shopping at all to do! This is my adaptation from Giada DeLaurentiis' 'Everyday Italian' cookbook, and I love it – the kids even eat it up and you can make it extra healthy by using organic whole-wheat cous-cous and adding a green salad. Enjoy!

• 1/4 Cup plus 1 Tbsp. extra-virgin olive oil
• 1 small onion, chopped
• 1 carrot, peeled and chopped
• 4-5 large garlic cloves
• 2 (8-oz) cans chopped tomatoes in their juice
• 1 (8-oz.) bottle clam juice
• 1/4 C dry white wine
• 1 tsp salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• About 3/4 – 1 1/4 C water
• 2 C plain couscous
• 2 lb. large shrimp, peeled and de-veined
• Juice of 1 lemon
• 1 Tbsp chopped fresh flat-leaf parsley
• 1 tsp dried crushed red pepper flakes

1. In a large saute pan, heat 2T olive oil over medium-high flame. When almost smoking, add onion, carrot, 3 cloves garlic and saute until onion is soft and slightly caramelized – about 5 minutes.
2. Add tomatoes with their juice, clam juice, wine, 1/2 t salt, and 1/4 t pepper. Bring to a boil and simmer uncovered over medium heat until liquid reduces and tomatoes break down – about 10 minutes.
3. Remove from heat and pour into a large food processor (carefully – it's HOT!) – puree until smooth, adding water a couple tablespoons at a time, until a thicker broth consistency is made. (Broth can be made 1 day ahead. Cool, then cover and refrigerate, bringing broth to a simmer before continuing.)
4. In medium saucepan, combine 2 cups of the broth, 1 cup of water and 1 T olive oil – bring to boil then stir in couscous.
5. Remove from heat and set aside 10 minutes.  Season couscous with more s/p to taste.  Keep remaining broth warm.
6. In large skillet, heat remaining olive oil over medium flame and add garlic – saute until fragrant – about 20 seconds.
7. Add shrimp – well seasoned – and saute until they just begin to turn pink – about 5 minutes.
8. Remove from heat and stir in lemon juice, parsley, pepper flakes and rest of salt.
9. Spoon couscous into center of serving plate and top with a little more broth, then shrimp, and serve.

Mommica can be found blogging about the crazy mommy life of 2 small kids and 1 220-lb. kid at Ya… About That.

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