Couscous with Shrimp and Confit Cherry Tomatoes
Category: Main Dishes
Servings: 4
This delectable dish combines the Mediterranean flavors of shrimp, couscous, and confit cherry tomatoes, offering a delightful mix of textures and vibrant citrus notes. The confit tomatoes provide a delicate sweetness, which complements the tender shrimp, all atop fluffy couscous. The combination of fresh herbs and aromatic citrus zest adds layers of complexity, making this meal both refreshing and indulgent. Perfect for a special dinner or a celebratory occasion, this recipe will transport your taste buds straight to the Mediterranean coast.
Ingredients
| Ingredient | Quantity |
|---|---|
| Couscous | 320g |
| Stracciatella cheese | 250g |
| Lemon zest | ½ |
| Orange zest | ½ |
| Fresh parsley | To taste |
| Extra virgin olive oil | To taste |
| Cherry tomatoes | 300g |
| Garlic | 1 clove |
| Sugar | 10g |
| Fresh thyme | 5 sprigs |
| Fresh marjoram | 5 sprigs |
| Shrimp (peeled and deveined) | 400g |
| Lemon juice | ½ |
| Orange juice | ½ |
| Water | 600g |
| White wine | 20g |
| Yellow onions | 1 |
| Whole black peppercorns | To taste |
| Salt | To taste |
Instructions
Step 1: Prepare the Confit Cherry Tomatoes
Begin by preparing the confit cherry tomatoes. Rinse the cherry tomatoes thoroughly and slice them in half. Arrange them on a baking tray lined with parchment paper, ensuring that the cut side is facing up. Sprinkle the tomatoes with a pinch of sugar, salt, and black pepper to season them, and add the fresh thyme, marjoram, and a crushed garlic clove. Bake in the oven until the tomatoes are golden but not dried out—this should take around 1 hour at a low temperature, approximately 120°C (250°F).
Step 2: Clean the Shrimp
While the tomatoes are roasting, clean the shrimp. Rinse them under cold water, then remove the heads, legs, and shells. Using a small knife, make a shallow incision along the back of each shrimp to remove the black vein. Once cleaned, place the shrimp in a shallow dish and drizzle with a little olive oil and lemon juice. Let the shrimp marinate at room temperature while you continue with the rest of the preparations.
Step 3: Make the Shrimp Stock (Fumetto)
In a large saucepan, add a bit of olive oil and heat it over medium heat. Peel and quarter the onion and place it in the pan along with the crushed garlic clove. Allow the onion and garlic to sauté for a few minutes until they become fragrant and soft. Next, add the shrimp shells and heads to the pan. Sauté for another few minutes before deglazing with the white wine. Add the lemon and orange zest (unpeeled), salt, and peppercorns to the pan, and let the mixture simmer gently for about an hour. Skim off any impurities that float to the surface with a ladle to keep the broth clear. After an hour, the liquid should have reduced by about half, forming a flavorful shrimp stock.
Step 4: Cook the Couscous
While the shrimp stock is simmering, prepare the couscous. Place the couscous in a large bowl. Once the shrimp stock is ready, pour enough of the hot stock into the couscous to cover it. Cover the bowl with plastic wrap and let it steam for about 10 minutes. Once the couscous has absorbed the stock, fluff it with a fork to separate the grains. Drizzle a bit of extra virgin olive oil over the couscous and add salt to taste.
Step 5: Grill the Shrimp
While the couscous steams, heat a grill pan over high heat. Once it’s hot, add the marinated shrimp and season them with a pinch of salt. Grill the shrimp for about 2-3 minutes on each side or until they turn pink and are fully cooked through. Remove them from the pan and set them aside.
Step 6: Assemble the Dish
Once the couscous is ready and the tomatoes have cooled slightly, it’s time to assemble the dish. Gently stir the confit tomatoes into the couscous, making sure they are evenly distributed. Plate the couscous mixture by placing a generous spoonful on each plate. Top with the grilled shrimp, and garnish with freshly chopped parsley and additional zest from the lemon and orange.
Tips for Success:
- For a richer flavor, consider adding a tablespoon of butter or more olive oil to the couscous after steaming.
- Feel free to experiment with different herbs such as basil or rosemary to adjust the flavor to your liking.
- The confit tomatoes can be made ahead of time and stored in the fridge for up to 2 days, making this dish even easier to prepare when you’re ready to serve it.
This Couscous with Shrimp and Confit Cherry Tomatoes is an ideal dish for showcasing fresh Mediterranean ingredients with bold, bright flavors. The combination of tender shrimp, citrusy herbs, and soft, aromatic couscous makes it a perfect choice for a weeknight dinner or a special gathering. The confit tomatoes add a sweet, savory element that elevates this dish into something truly memorable. Enjoy it with a light white wine or sparkling water to complement the citrus notes.
