The Recipes

Shrimp and Cous Cous Stew

I think I could eat seafood in stews, soups and chowders every single day.  You know how you go out to restaurants, and you are automatically drawn to something that features a dish or ingredient you know you love?  If you put me near a cioppino or fish stew, chances are, I'm ordering it.  It's so hard not to make cioppino every single week.

Hmmm... that gives me an idea.  Do you remember that episode of 'Friends' where they got to pick their Top Five people they were allowed to sleep with, regardless of current relationships?  What would your Top Seven, eat-them-every-week dishes be?

Shrimp and Cous Cous Stew


- 4 shrimp, peeled and de-veined
- 1/2 shallot, diced
- 1 garlic clove, minced
- 1/2 14.5-oz. can of diced tomatoes
- 1/2 fresno chile, finely diced
- 1 c. shrimp stock
- 1/4 c. Israeli cous cous
- 1/2 lemon, juiced
- salt
- pepper
- olive oil
- handful of fresh oregano, torn for garnish

In a medium pan, heat 1 T. of olive oil.  Add the shallot and pepper and season with salt.  Let them soften for 2-3 minutes, then add in the garlic and cook a minute longer.  Add in the tomatoes and stock and bring to a simmer.  Season with salt and pepper and add in the cous cous.  Let it simmer until the cous cous is cooked - look at your package instructions.  Mine needed 8-10 minutes.

A few minutes shy of the cooking time, nestle the shrimp into the stew.  Cook for 2-3 minutes on the first side until they turn pink and start to curl.  Turn them over and cook them for another 1-2 minutes.  Plate the stew with the shrimp in the center.  Finish with the oregano and lemon juice.