Curried Shrimp With Couscous Recipe
Photo: Alison Gootee
Serves 4
Ingredients
1½ cups water, plus 6 Tbsp.
1 cup couscous
2 Tbsp. unsalted butter
3 Tbsp. apple cider vinegar, divided
1 ½ tsp. salt, divided
1 cup frozen shelled edamame
3 Tbsp. vegetable oil
1 small onion, sliced
2 garlic cloves, minced
1 red bell pepper, cut into 1½ pieces
1 zucchini, cut into half-moons
2 Tbsp. curry powder
2 tsp. tomato paste
1 pound large shrimp
Directions
Active time: 30 minutes
Total time: 45 minutes
In a saucepan, boil 1½ cups water. Add couscous, stir, cover and remove from heat. After 5 minutes, fluff with a fork. Add butter, 1 Tbsp. apple cider vinegar, and ½ tsp. salt. Stir. Cover; set aside.
In a saucepan of salted water, boil edamame until crisp-tender, about 4 minutes. Drain; set aside.
In a skillet, heat vegetable oil over medium heat. Add onion, garlic cloves, and red bell pepper; cover and cook 4 minutes. Add zucchini, cook 2 minutes. Add curry powder and stir 2 minutes. Add tomato paste and 6 Tbsp. water; simmer 3 minutes. Add reserved edamame, 2 Tbsp. apple cider vinegar, ¾ tsp. salt and shrimp, peeled and deveined, to skillet. Simmer 2 minutes per side. Divide couscous among 4 plates, top with shrimp and serve.
Ingredients
Directions
Active time: 30 minutes
Total time: 45 minutes
In a saucepan, boil 1½ cups water. Add couscous, stir, cover and remove from heat. After 5 minutes, fluff with a fork. Add butter, 1 Tbsp. apple cider vinegar, and ½ tsp. salt. Stir. Cover; set aside.
In a saucepan of salted water, boil edamame until crisp-tender, about 4 minutes. Drain; set aside.
In a skillet, heat vegetable oil over medium heat. Add onion, garlic cloves, and red bell pepper; cover and cook 4 minutes. Add zucchini, cook 2 minutes. Add curry powder and stir 2 minutes. Add tomato paste and 6 Tbsp. water; simmer 3 minutes. Add reserved edamame, 2 Tbsp. apple cider vinegar, ¾ tsp. salt and shrimp, peeled and deveined, to skillet. Simmer 2 minutes per side. Divide couscous among 4 plates, top with shrimp and serve.
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