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Couscous with Shrimp, Cherry Tomatoes, and Tequila Recipe

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4.2 from 14 reviews

A vibrant and flavorful Couscous and Shrimp recipe combining sautéed seasoned shrimp with fluffy couscous, cherry tomatoes, and aromatic herbs. This quick and easy skillet dish features a blend of Cajun spices, tequila, and fresh ingredients for a delicious meal perfect for weeknights or entertaining.

Ingredients

Shrimp and Seasoning

  • 12 oz peeled and deveined shrimp (from 24 oz raw shrimp)
  • 1/2 tsp ground black pepper
  • 1 tsp Cajun seasoning
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika
  • 1/2 tsp salt

Vegetables and Herbs

  • 6 oz cherry tomatoes, halved
  • 2 oz onion, diced
  • 1 tbsp garlic, minced
  • 2 tbsp parsley, chopped

Grains and Liquids

  • 8 oz couscous
  • 1 3/4 cup water
  • 2 fl oz tequila
  • 1/2 tbsp lemon juice

Oils and Butter

  • 2 tbsp olive oil (divided)
  • 1 tbsp unsalted butter

Instructions

  1. Peel and Devein the Shrimp: Twist off the shrimp heads, pull out the legs, peel the shrimp while optionally leaving the tails intact, then run a knife along the back to remove the vein for clean, ready-to-cook shrimp.
  2. Prepare the Vegetables: Halve the cherry tomatoes, mince the peeled garlic cloves, dice the onion into even cubes using a precise cutting technique, and finely chop the parsley for garnish.
  3. Stir-fry the Shrimp and Seasonings: Heat 1 tbsp olive oil in a skillet over medium heat. Add the shrimp along with ground black pepper, paprika, Cajun seasoning, and cumin powder. Stir-fry for 3 minutes until the shrimp are just cooked through.
  4. Add Butter to Shrimp: Incorporate 1 tbsp unsalted butter into the skillet and continue stir-frying the shrimp for 2 more minutes to impart a rich flavor.
  5. Add Tequila and Lemon Juice: Pour in 2 fl oz tequila and 1/2 tbsp lemon juice. Stir-fry for about 2 minutes until the alcohol evaporates. Remove shrimp from heat and set aside on a plate.
  6. Sauté Garlic and Onion: In the same skillet, add the remaining 1 tbsp olive oil, minced garlic, and diced onion. Sauté for 1 minute until fragrant and slightly softened.
  7. Add Cherry Tomatoes and Cook: Add the halved cherry tomatoes to the skillet and cook, stirring occasionally, for 3 minutes to soften and release their juices.
  8. Cook Couscous: Pour 1 3/4 cup of water into the skillet and bring it to a boil. Stir in the couscous and 1/2 tsp salt. Cover the skillet with a lid, remove from heat, and let it rest for 15 minutes to allow the couscous to absorb the liquid and flavors.
  9. Fluff Couscous and Combine: After resting, remove the lid and gently toss the couscous to fluff it. Add the cooked shrimp back on top of the couscous.
  10. Garnish and Serve: Sprinkle chopped parsley over the dish for freshness. Divide into 4 plates and serve immediately for a delightful meal.

Notes

  • Leaving the shrimp tails on is optional but adds a nice presentation.
  • If tequila is not available, substitute with dry white wine or chicken broth for a similar flavor profile.
  • For spicier heat, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
  • This dish pairs well with a fresh green salad or steamed vegetables for a fuller meal.
  • Use a lid to keep couscous steaming properly when resting off heat to achieve fluffy grains.

Find it online: https://marthatasty.com/couscous-with-shrimp-cherry-tomatoes-and-tequila-recipe/