Shrimp Couscous With Seafood Broth

• 1 1/2 pounds unpeeled rock shrimp or medium shrimp
• 1 teaspoon unsalted butter
• 1 1/3 cups chopped onion
• 1/2 cup chopped celery
• 1/3 cup chopped carrot
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 4 garlic cloves, chopped
• 6 cups coarsely chopped tomato
• 4 cups water
• 1 cup dry white wine
• 1 tablespoon tomato paste
• 1 teaspoon unsalted butter
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup uncooked couscous
• 1 tablespoon olive oil
• 1 cup diced red bell pepper
• 1 cup diced yellow bell pepper
• 1/2 cup diced yellow squash
• 1/2 cup diced zucchini

1. Peel shrimp, reserving shells, and set shrimp aside.
2. Melt 1 teaspoon butter in a large Dutch oven over medium heat. Add reserved shrimp shells, onion, celery, carrot, thyme, and garlic; saute 3 minutes. Add tomato, water, wine, and tomato paste; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes. Place half of seafood broth in a blender, and process until smooth. Strain pureed seafood broth through a sieve into a bowl; discard solids. Repeat process with remaining seafood broth.
3. Combine 1 cup seafood broth, 1 teaspoon butter, salt, and pepper in a medium saucepan, and bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork before serving.
4. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, and saute 1 minute. Add bell peppers, squash, and zucchini; saute 3 minutes. Stir in couscous and an additional 1 1/2 cups seafood broth; cook 1 minute.
5. Note: Store remaining seafood broth in an airtight container in refrigerator for up to 1 week, or freeze for up to three months.

rock shrimp, unsalted butter, onion, celery, carrot, thyme, garlic, tomato, water, white wine, tomato paste, unsalted butter, salt, pepper, couscous, olive oil, red bell pepper, yellow bell pepper, yellow squash, zucchini

Taken from www.myrecipes.com/recipe/shrimp-couscous-with-seafood-broth (may not work)