Couscous paella with shrimp is a vibrant and flavorful dish that combines the best of two culinary worlds: the Mediterranean and the Middle Eastern. This enticing dish features fluffy couscous cooked in a fragrant broth infused with saffron, paprika, and other spices, topped with succulent shrimp, tender vegetables, and a variety of herbs. The result is a colorful and aromatic meal that is sure to tantalize your taste buds and transport you to the shores of the Mediterranean.
Check out the recipes below so you can choose the best recipe for yourself!
COUSCOUS PAELLA
Featuring fabulous seasoning and herbs-including coriander, turmeric and garlic-this shrimp paella makes eating healthy completely enjoyable.-Marcella Stevenson, Westminster, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large nonstick skillet coated with cooking spray, saute red pepper in oil for 2 minutes. Add onions and garlic; cook 1 minute longer. , Stir in broth and seasonings; bring to a boil. Add shrimp; cook for 2-3 minutes or just until shrimp turn pink. Return to a boil. Stir in the couscous, peas and butter. , Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley. Serve with lemon.
Nutrition Facts : Calories 343 calories, Fat 7g fat (2g saturated fat), Cholesterol 172mg cholesterol, Sodium 841mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
- Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
- Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.
SHRIMP WITH COUSCOUS
This one-pot wonder that takes its inspiration from paella will impress friends and family and satisfy even the hungriest diners.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 9
Steps:
- In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
- Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
- Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.
Nutrition Facts : Calories 343 g, Fat 7 g, Fiber 3 g, Protein 30 g
"PAELLA" COUSCOUS SALAD
Steps:
- Make salad:
- Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallot, stirring, until chorizo is golden brown on edges, 3 to 4 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl, scraping out skillet with a rubber spatula.
- Bring broth and wine to a boil in a 2 1/2-quart saucepan and cook shrimp, covered, until just cooked through, about 45 seconds. Transfer shrimp with a slotted spoon to a small bowl. Bring liquid in saucepan back to a boil and cook scallops, covered, until just cooked through, about 2 minutes. Transfer scallops with slotted spoon to bowl with shrimp and pour any liquid accumulated in bowl back into pan. Add lemon juice to seafood, then add salt and pepper to taste and toss to combine.
- Put couscous in a metal bowl. Reserve 1 3/4 cups cooking liquid in saucepan and discard remainder. Add saffron and bring liquid to a boil and pour over couscous. Let stand, covered tightly with plastic wrap, 5 minutes. Fluff couscous with a fork and add to chorizo. Stir in peas, bell pepper, olives, and seafood and toss to combine.
- Make dressing:
- Blend lemon juice, oil, garlic, salt, black pepper, and cayenne in a blender until smooth and pour over seafood salad, tossing to combine well. Let stand 30 minutes at room temperature to allow couscous to absorb dressing.
- Stir in parsley and season salad with salt and pepper.
- Available at Latino markets and some supermarkets.
COUSCOUS WITH MUSSELS AND SHRIMP
This one-pot mixture of seafood and coarse-grained couscous offers echoes of paella, and a bottle or two of rosé alongside makes for a happy summer dinner.
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oil on medium in a 4-quart sauté pan. Add chorizo and let it sizzle a minute or two. Stir in onion, garlic and Espelette and cook until onion is soft. Stir in paprika, salt and tomatoes. Simmer gently about 5 minutes, until tomatoes soften and release their juices. Stir in couscous and cook a few minutes until all ingredients are well-combined.
- Add shrimp, folding them in with the rest of the ingredients. Stir in vermouth and stock. Let the liquid come to a simmer. Taste liquid for seasoning and adjust salt and Espelette. Add mussels and reduce heat to medium-low. Cover and cook until mussels open, from 6 to 8 minutes. Remove from heat and let rest, covered, 5 minutes. The couscous should be tender and should have absorbed most of the liquid.
- Serve directly from the sauté pan or pile the contents on a big, warm platter. Garnish with cilantro and lemon wedges.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 13 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 1047 milligrams, Sugar 2 grams, TransFat 0 grams
BAKED 'PAELLA' WITH SHRIMP, CHORIZO AND SALSA VERDE
This nontraditional recipe features the ultimate paella cheat: The dish cooks in the oven, as opposed to being actively monitored on the stovetop over a flame. Cooking it this way won't get you the familiar socarrat on the bottom of the skillet, but the wonderfully crispy bits that develop at the edges of the roasting pan are delightful in their own way.
Provided by Yotam Ottolenghi
Categories grains and rice, seafood, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
- Add 6 tablespoons/90 milliliters oil, the parsley, half the chile, the roughly chopped garlic, 1/4 teaspoon salt and a grind of pepper to the bowl of a food processor and pulse until finely chopped, scraping down the sides of the bowl as needed. Scrape half the salsa verde into a medium bowl and reserve the remaining salsa verde.
- Keeping the heads and tails intact, remove and discard the shrimp shells and transfer the head-on shrimp into the medium bowl with the salsa verde. Add the halibut, lemon juice, 3/4 teaspoon salt and a good grind of pepper to the bowl with the shrimp and gently toss to combine. Transfer to the refrigerator to chill while you continue with the rest.
- Add the chorizo, tomatoes, onion, tomato paste and the remaining sliced garlic, chile and 3 tablespoons oil to a large (about 15-by-10 inches/40-by-28 centimeters), deep metal roasting pan and toss to coat. Transfer to the oven and cook until sauce is thickened and browned at the edges, stirring once halfway through, about 20 minutes.
- Stir the rice, artichokes, bell pepper, paprika, saffron, 1 1/2 teaspoons salt and a good grind of pepper into the pan. Pour in the stock and hot water and stir well to combine. Cover with foil and return to the oven until the rice is cooked through and most of the liquid has been absorbed, about 25 minutes. Increase the oven temperature to 500 degrees Fahrenheit/260 degrees Celsius.
- Remove the pan from the oven, remove the foil and top with the marinated shrimp and halibut, gently pushing them into the rice without mixing it around too much. Return to the oven, uncovered, until the shrimp and halibut have cooked through, about 5 minutes.
- Spoon the reserved salsa verde over the paella. Serve warm, with the lemon wedges alongside.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 36 grams, Carbohydrate 71 grams, Fat 53 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 15 grams, Sodium 1822 milligrams, Sugar 5 grams, TransFat 0 grams
COUSCOUS PAELLA WITH SHRIMP
Make and share this Couscous Paella With Shrimp recipe from Food.com.
Provided by Ck2plz
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heal oil in a large heavy-bottom pot over medium-high heat. Add onion, garlic and peppers. Cook for 8 minutes, or until tender, stirring occasionally.
- Add salt, black pepper, thyme, red pepper flakes and turmeric. Stir in broth, 1 cup water and the peas. Bring to a simmer and add shrimp. Simmer, covered, for 2 minutes or until the shrimp is cooked through.
- Remove from heat; stir in couscous. Cover and let stand 5 minutes. To serve, fluff with fork and garnish with olives.
Nutrition Facts : Calories 402.6, Fat 6.5, SaturatedFat 1.1, Cholesterol 172.8, Sodium 750.7, Carbohydrate 50.6, Fiber 5.8, Sugar 4.4, Protein 33.9
SHRIMP PAELLA WITH COUSCOUS
Make and share this Shrimp Paella With Couscous recipe from Food.com.
Provided by ellie_
Categories Grains
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In an large pan heat oil over medium heat.
- Stir in onion, garlic and bell peppers; cooking for 8-10 minutes or until vegetables are tender.
- Stir in spices (salt - turmeric); cooking one more minute.Raise heat to medium high and add broth and water to pan.
- When it starts to boil add shrimp; simmering one minute before adding peas; simmer covered for 2 more minutes. Remover from heat.
- Stir in couscous; cover and let stand for 5 minutes.
- Garnish with olives, if desired.
Nutrition Facts : Calories 606.4, Fat 9.8, SaturatedFat 1.6, Cholesterol 259.2, Sodium 1416.9, Carbohydrate 76.5, Fiber 8.8, Sugar 6.6, Protein 51
SHRIMP PAELLA WITH CHORIZO
Steps:
- Shrimp are normally an ingredient in paella and so is chorizo but I left the chicken and several other ingredients out to simplify it for you.
- In a large saute pan heat chorizo over medium heat until fat is rendered, about 3 minutes. Add garlic and cook, stirring, until fragrant. Add tomato, chicken broth, and saffron; bring to a simmer. Season generously with salt and pepper. Add rice and frozen peas; stir to combine. Cover and bring up to a simmer. Let cook for about 2 minutes. Season shrimp with salt and pepper and lay on top of rice mixture. Cover and continue to cook until shrimp are just done, about 4 more minutes. Season with salt and pepper, if necessary, and serve.
Tips:
- Use high-quality ingredients. This will make all the difference in the final dish.
- Don't be afraid to experiment with different types of seafood. Shrimp, mussels, clams, and calamari are all great options.
- Cook the couscous according to the package directions. This will ensure that it is cooked properly.
- Add the seafood to the pan towards the end of cooking. This will prevent it from overcooking.
- Season the dish to taste. Salt, pepper, and paprika are all good options.
- Serve the paella immediately. This is when it is at its best.
Conclusion:
Couscous paella with shrimp is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover seafood. With its colorful ingredients and flavorful broth, this dish is sure to impress your family and friends.
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