Creole Shrimp Over Couscous

• CREOLE SHRIMP
• 3 tablespoons olive oil, l
• 1 onion, sliced
• 1 celery rib, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon dried greek oregano
• 1 pinch ground allspice
• 1/4 cup dry sherry or 1/4 cup dry white wine
• 2 teaspoons Worcestershire sauce
• 1 (19 ounce) can plum tomatoes
• 1 lb medium shrimp, peeled, tail on, deveined (approximately 24)
• coarse salt
• freshly cracked black pepper, to taste
• chopped fresh parsley (optional)
• Tabasco sauce, for serving (optional)
• COUSCOUS
• 1 tablespoon olive oil
• 1 1/4 cups chicken stock or 1 1/4 cups water
• 1/2 lemon, juice of
• 1 1/4 cups couscous, quick cooking
• coarse salt
• freshly cracked black pepper, to taste

1. Creole Shrimp: Add olive oil to a large skillet or saute pan over medium high heat. Saute onions, celery and bell pepper until soft, about 2 to 3 minutes. Add garlic, smoked paprika, cumin, oregano and allspice, Cook for another minute. Add sherry, Worcestershire sauce and tomatoes and bring to a boil, cook for 4 minutes. Add shrimp and cook for another 3 to 4 minutes or until shrimp just turns pink. Sprinkle with parsley. Serve with couscous. Add tabasco to taste, if desired.
2. Couscous: In medium saucepan, heat oil on medium. Add chicken stock and lemon juice. Bring to a boil. Add couscous and stir. Cover and remove from heat. Let stand for 5 minutes. Remove lid and fluff with fork to prevent sticking. Serves 4.

creole shrimp, olive oil, onion, celery, red bell pepper, garlic, paprika, ground cumin, oregano, ground allspice, sherry, worcestershire sauce, tomatoes, shrimp, salt, freshly cracked black pepper, fresh parsley, tabasco sauce, couscous, olive oil, chicken, lemon, couscous, salt, freshly cracked black pepper

Taken from www.food.com/recipe/creole-shrimp-over-couscous-326830 (may not work)