SHRIMP COUSCOUS JAMBALAYA
Ingredients for 6 servings
1/3 cup olive oil, divided
2 tablespoons Creole seasoning
3 pounds shrimp (15 to a pound), peeled and deveined
1 bay leaf
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
3 cloves garlic, minced
1 cup fresh or canned tomatoes, peeled, cored and chopped
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
freshly ground black pepper
2 cups couscous (about 1 pound)
Heat half the oil in a large saucepan.. Sprinkle on the seasoning and simmer for 30 seconds or until fragrant. Add the shrimp and coat with the seasonings. Stir in enough water to cover the shrimp, and bring to a simmer. Add the bay leaf. When the liquid comes to a simmer, turn off the heat and let the shrimp poach for 15 minutes.
In another skillet, heat the remaining oil. Saute onions, peppers, celery, and garlic for 1 minute. Stir in the tomatoes Worchestershire and hot sauce. Strain off 3 cups shrimp cooking broth and stir it into the vegetable mixture. Simmer slowly for 10 minutes. Stir in the couscous and turn off the heat. Cover the skillet and allow it to sit for 5 minutes. Season to taste with salt and pepper to taste.
Drain remaining liquid from the shrimp. Turn the tender couscous mixture onto a platter and scatter the shrimp on top.