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Dinner

Shrimp with Zucchini and Spicy Couscous

This one-skillet meal gives paella vibes, with its combination of seafood, peas, and grains. Couscous is a terrific stand-in for rice, as it cooks in a flash and works beautifully with the other flavors here, which include green salsa and green chiles.

Ingredients :

    2 tablespoons extra-virgin olive oil
    1 small onion, thinly sliced (1 cup)
    Kosher salt (we use Diamond Crystal) and freshly ground pepper
    1 zucchini, halved lengthwise and cut into ¼-inch-thick slices (2 cups)
    1 cup green salsa, such as Xochitl, plus more for serving
    1 can (4.5ounces) chopped mild green chiles, such as Old El Paso
    1 cup couscous
    1 pound peeled, deveined large shrimp
    ½ cup frozen peas
    Sour cream and sliced radishes, for serving

Direction :

    Heat a large straight-sided skillet over medium-high. Swirl in oil. Add onion and 1 teaspoon salt; cook, stirring, 1 minute. Add zucchini; cook until beginning to soften, about 2 minutes. Add salsa, chiles, and 1/4 cup water; bring to a boil. Stir in couscous, then top with shrimp in an even layer. Reduce heat to low, cover, and cook 5 minutes.
    Sprinkle with peas, cover, and cook until shrimp are opaque and couscous has absorbed all of liquid, 1 to 2 minutes more. Serve with sour cream, sliced radishes, and more salsa.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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