Name: Shrimp and Lemon-Basil Pearl Couscous Delight
Total time: PT-481988H19M54S
Ingredients: 2 pounds jumbo shrimp, peeled and deveined; shells reserved; 1 lemon, juiced and zested; juice and zest kept separate; 6 tablespoons olive oil, divided; 1 leek, trimmed and scrubbed, with white and green parts separated; 6 cups water; 1 shallot, peeled and diced; 5 cloves garlic, peeled and minced; 2 cups pearl couscous; 4 ounces baby spinach, roughly chopped; 20 basil leaves, divided; ⅔ cup finely grated Parmesan cheese; Salt, pepper, and crushed red pepper to taste

Description

The Shrimp and Lemon-Basil Pearl Couscous Delight is a splendid dish that offers a harmonious blend of flavors. It features jumbo shrimp paired with aromatic pearl couscous, enriched with fresh spinach, and topped with a zesty mix of lemon and basil-infused Parmesan. This recipe is suitable for both a warm family dinner and as a captivating meal for guests, ensuring enjoyment with its vibrant, fresh flavors and enticing appearance.

Ingredients

Scale

2 pounds jumbo shrimp, peeled and deveined; shells reserved
1 lemon, juiced and zested; juice and zest kept separate
6 tablespoons olive oil, divided
1 leek, trimmed and scrubbed, with white and green parts separated
6 cups water
1 shallot, peeled and diced
5 cloves garlic, peeled and minced
2 cups pearl couscous
4 ounces baby spinach, roughly chopped
20 basil leaves, divided
⅔ cup finely grated Parmesan cheese
Salt, pepper, and crushed red pepper to taste

Instructions

Prepare the Shrimp: Combine the shrimp with 1 tablespoon of olive oil and half of the lemon zest in a bowl. Season with salt and pepper, then refrigerate.
Make the Shrimp Stock: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the shrimp shells, cooking them until pink and then adding the green parts of the leek. After adding water and salt, bring to a boil and simmer to reduce to about 3 cups of stock. Strain and discard solids.
Prepare Additional Ingredients: Chop and separate the remaining ingredients as needed while the stock simmers.
Make the Lemon-Basil Parmesan Topping: Chiffonade the basil and mix with lemon zest, black pepper, and Parmesan cheese. Set aside.
Cook the Pearl Couscous: Sauté the white parts of the leek and shallots in olive oil, then add garlic and pearl couscous. After seasoning, add 3 cups of shrimp stock, simmering until the couscous is tender.
Sauté the Shrimp: Cook shrimp in heated olive oil until opaque. Set aside once cooked.
Finalize the Couscous: Stir in spinach, chopped basil, and lemon juice into the couscous, simmering until the spinach has wilted. Season as needed.