How to Cook Yummy Way yummy zucchini and shrimp with couscous

Way yummy zucchini and shrimp with couscous. Try this Middle Eastern inspired Shrimp with Couscous recipe from Yummy. We're spicing the shrimp with the exciting flavors of ground fennel, turmeric and Aleppo pepper. It all comes together in a well-balanced tomato sauce, made with a This light summer dish matches pearl couscous (little spheres of toasted semolina dough) with crisp shrimp and tender, garlicky zucchini.

Season with salt and pepper and let cool to room temperature. Couscous has to be one of the most underrated ingredients in the kitchen. Made from semolina wheat, couscous is nutty, sweet, and versatile — it also happens to be incredibly quick-cooking. You can have Way yummy zucchini and shrimp with couscous using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Way yummy zucchini and shrimp with couscous

1. It's 1 tbsp of olive oil.
2. It's 1/2 tbsp of butter.
3. Prepare 1/4 of shallot.
4. Prepare 1/2 box of couscous (quick-cook garlic and olive oil is great!).
5. You need 1 of small zucchini, sliced into quarter inches and halved.
6. It's 1/2 dozen of raw, peeled, and de-viened shrimp.
7. It's 1 of diced jalapeño.
8. It's 1 of diced tomato.
9. Prepare of cayenne pepper.
10. You need 1/4 cup of water.
11. It's of salt.
12. You need of pepper.

You're likely most familiar with regular couscous, which is tiny and granular, but Israeli (or pearl) couscous has. Zucchini Shrimp Scampi - Traditional shrimp scampi made into a low-carb dish with zucchini Traditional shrimp scampi made into a low-carb dish with zucchini noodles. It's unbelievably easy, quick This is a delicious, simply recipe and a great way to use some of the zucchini from our garden! Add couscous to boiling water, remove from heat and cover.

Way yummy zucchini and shrimp with couscous step by step

1. Prepare shallot, jalapeño, zucchini, and tomato. This recipe cooks up quick!.
2. Heat olive oil and the butter on medium-low heat. When you see a little bubbly action, add shallots and jalapeño..
3. When they both are nice and soft, add zucchini, and cook for another 3-4 minutes, giving a few good stirs..
4. When zucchini has softened a bit, add the shrimp. Cook a few more minutes, flipping them once or twice..
5. Add cayenne, salt, and pepper. Let simmer a bit..
6. Add diced tomato and a little bit of water and let everything simmer a few minutes..
7. When shrimp looks just about cooked though, add the couscous and mix in with all the flavors. Cook 1-2 additional minutes..
8. Yum!!!!.

In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. An equally tasty alternative to rice or pasta, couscous traces its origins back to Northern Africa. This recipe for baked vegetarian Couscous is simply packed with yummy flavors. Sauteed eggplant, red peppers, zucchini and toasted almonds sit between layers of fluffy couscous.