Couscous shrimps-pomegranate-chorizo
Do you fancy an out of ordinary couscous? Opt for this recipe imagined by the blogger “Maltes Kitchen”. In this original couscous recipe, the blogger reveals the sweet taste of the shrimps from Ecuador by adding the chorizo, the spices and the pomegranate. A travel invitation!
Medium
Ingredients
For 4 persons
For the couscous:
400g of semolina
600ml of vegetable broth
1 red onion
1 large garlic clove
1 red pepper
100g of milled almonds
The juice of a lime
The seeds of one of the pomegranates
2 onions
Olive oil
Salt and black pepper
Some basil and mint leaves.
For the shrimps and the chorizo:
350g of peeled and raw shrimps Ecuador
3 fresh chorizo each peeled and sliced (80g each)
A small handful of parsley, chopped thinly Espelette pepper
Olive oil
Butter
Salt and pepper
Yogurt
Mint leaves freshly chopped
Cooking Instructions:
For the couscous:
1. Put the semolina in a large bowl and bring the vegetable broth to boil. Pour the broth on the semolina, cover and leave for 10 minutes. Then, mix the semolina with a fork to avoid it to glue and let cool down.
2. In the meantime, warm up a small pot over medium heat, add the almonds and cover with olive oil. Incorporate olive oil by stirring until they become all brown. Remove the almonds and the equivalent of two tablespoons of almond oil from the pot. Fry the red pepper cubes, the onion and the garlic cubes in the almond oil left for 3-4 minutes over low heat. Season with a pinch of salt and a pinch of sugar, let caramelize for 1 minute. Set aside the onion mix and let cool down.
3. Slice a few cooled almonds and keep some whole almonds. Incorporate the almonds, the onion mix, the half of green onions and the half of pomegranate seeds in the semolina. Season the couscous with the lime juice, salt and pepper.
For the shrimps and the chorizo:
1. Fry the chorizo slices each side in a big frying pan over medium heat. Set aside the warm chorizo.
2. Put the shrimps in a bowl and season them with Espelette pepper, salt and pepper. Over high heat, fry the shrimps 1 minute each side in a bit of olive oil. Put a knob of butter in the frying pan, let briefly stir the butter, add the shrimps and remove the pan from the heat.
3. Let the shrimps in the warm pan, stir from time to time. Once the shrimps are cooked, add a bit of chopped parsley in the pan, cook again with the parsley and serve immediately with the chorizo.
4. Dispose the shrimps and the chorizo on the couscous and add the rest of the onions and pomegranate seeds on the couscous. Decorate with mint leaves and basil leaves. Serve with some yogurt with chopped mint.
https://www.malteskitchen.de/
