You can never have too much shrimp. I always keep a bag of them in the freezer. I love how they cook so quickly and pair well with so many different flavors! They add lean protein to the meal and the kids love them. We are lucky that no one in our family has a shellfish allergy, but obviously you want to be careful if you are giving shrimp to a child for the first time.
I remember the first time I gave Thing 1 some shrimp to try. He was probably around 6 years old. He asked to try it (he actually likes to try new foods!). I was rather disappointed when he liked it, because then I had to share! 🙂 Thing 2 has always liked shrimp as well, even though he is harder to please when it comes to food, especially meat and seafood. Shrimp is a bit on the expensive side, so we don’t have it more than a few times a month, but it is so good for you that it is worth the extra money from time to time.
I also love this dish because all the prep is in one skillet and it is a meal all by itself! I sometimes serve it with a side salad if I happen to have greens and salad fixings on hand. But, even without a salad, this dish is filling and delicious, and it satisfies even my hungry teenage boy! It is flavorful without being overpowering, and the red pepper, mushrooms, and sweet peas add extra texture and nutrition. I also use whole wheat couscous when I can find it so that we get the benefit of a little additional fiber as well!
We usually have a decent amount left over, and it is still wonderful the next day for lunch. If you need to feed a crowd, you could multiply this recipe by 1.5 or 2 and you would have plenty! Or even just use extra chicken broth and couscous to increase the volume of food. Just make sure you have a super-large skillet so that it will all fit.
Thing 2 rating = (4 biscuits out of 5). He liked the mushrooms and tolerated the sweet peas, but was not a fan of the red pepper. The rest of us thought the red pepper actually made the dish, however! 🙂
Shrimp with CouscousPrint Recipe
- 1 tablespoon olive oil
- 1 cup onion (chopped)
- 3 cloves garlic (minced)
- 1 cup red bell pepper (chopped)
- 2 cups chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon cumin
- 1 1/2 pounds shrimp (peeled, deveined, tail-off)
- 1 cup sweet peas
- 1 cup mushrooms (roughly chopped)
- 2 cups couscous (I use whole wheat)
- Heat the olive oil in a large skillet over medium high heat.
- Add the onion, garlic, and red pepper, and cook until the onion and red pepper soften.
- Add the chicken broth, salt, pepper, and cumin. Bring to a boil.
- Add the shrimp and simmer until the shrimp are almost cooked, about 2-3 minutes.
- Add the peas and mushrooms and cook for another 1-2 minutes.
- Add the couscous, remove from heat and cover.
- Let stand for 5 minutes, then fluff with a fork and serve.