Colossal Shrimp with Israeli Couscous
When I see an expensive ingredient on sale I grab it. Of course it’s about the monetary savings, but it’s also a way to keep shaking up the dinner routine and making something special once and a while for no reason other than lamb chops were on special. In this case it was shrimp. And not just any shrimp. Big mother shrimp, called super colossal shrimp, and the 7 of them weighed in at over a pound. And just $20 for all of them. How could I not?
The fact that they had their heads on both enchanted and startled my kids, who apparently had not really realized that shrimp have heads. Live and learn, boys, live and learn.
Also on promotion were the most gorgeous bunches of multi-colored carrots, and the two ingredients spoke to me and to each other, and this dish was the result.
Colossal Shrimp with Israeli CouscousPrint
- 3 cups chicken broth
- 2 cups Israeli couscous
- 4 cups roughly chopped spinach
- 7 or 8 super colossal shrimp (or 1 to 1 ¼ pounds jumbo shrimp)
- ½ red onion, thinly slivered
- 8 carrots, peeled and thinly sliced
- 2 tablespoons olive oil
- Kosher or coarse salt and freshly ground pepper to taste
1. Preheat the oven to 425°F.
2. In a medium pot, bring the chicken broth to a simmer over medium high heat, stir in the couscous and cover the pot. Lower the heat to medium low and simmer, covered, for about 12 minutes until all the liquid is absorbed and the couscous is tender. Stir in the spinach while the couscous is still warm.
3. Meanwhile, on a rimmed baking sheet, place the shrimp, onion, and carrots. Drizzle over the olive oil toss to combine, and redistribute in a single layer. Season with salt and pepper.
4. Roast in the oven for about 12 minutes until the shrimp is pink and cooked through, and the carrots are crisp-tender.