Serious Eats: Recipes

Michael Lomonaco's Sicilian Shrimp and Couscous

[Photograph: Nick Kindelsperger]

Adapted from Michael Lomonaco's Nightly Specials

Why I Picked This Recipe: I am sucker for any recipe that contains both both saffron and almonds. I was so engaged, I didn't even realize that the shrimp shells were used to make a quick shellfish stock. Luckily, even with this step, which takes 20 minutes, everything else is a breeze. The shells are strained out, and then about six minutes later, dinner is done.

What Worked: Thanks to the broth and the saffron, the couscous is really flavorful. Even the shrimp, which are just tossed in at the very end, manage to stay plump and not rubbery. I also appreciated the crunch from the almonds sprinkled on top.

What Didn't: The couscous could have been lighter, and the texture was just a tad mushy. But correcting this would have required more time. Sometimes it pays off to take the shortcut.

Suggested Tweaks: Nothing immediately jumps to mind. You could use another protein, but I liked what the shrimp shells added to the broth.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

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