Moroccan Inspired Shrimp

Shrimp are very tasty and relatively inexpensive. If you can't find large or jumbo shrimp or they are not on sale, substitute medium size shrimp and reduce cooking time. 

SERVES 4

INGREDIENTS

1  package of large or jumbo shrimp (340 grams) shell of and de-veined
1  tbsp of olive oil or canola oil
1  tsp of ground coriander
⅛ tsp of freshly ground nutmeg
1  tsp of 5 spice powder
1  tsp of ground cinnamon
1  tbsp of fresh minced ginger
1  cup of couscous
1  cup of water
1  tbsp of honey
1  lemon, zest and juice
    salt and freshly ground pepper to taste

 

To a large bowl add, olive oil, coriander, nutmeg, 5 spice powder, cinnamon, ginger and pinch of salt and pepper. Whisk it together, add the shrimp and smooth the mixture on the shrimp.

In a small sauce pan bring the water to boil, season it with salt and add couscous. Put the lid on the pan and take it off the heat. This is a typical way to cook couscous, if your couscous producer's cooking instructions are different than follow them.

Place a large pan on medium heat, add the shrimp and cook them 2 minutes per side or until they are pink.

Put the couscous in a serving dish, and place the shrimp on top of the couscous. Drizzle honey on top of the shrimp. Sprinkle lemon zest and lemon juice on top and serve.


TIP DU JOUR:
 If you think couscous is a little plain add more flavour by using chicken stock not water.

Be sure to use a sodium-reduced chicken stock or home made stock to control salt intake.