Shrimp and Lemon-Basil Pearl Couscous Delight This vibrant dish combines succulent shrimp with flavorful pearl couscous, fresh spinach, and a zesty lemon-basil Parmesan topping. Perfect for a cozy dinner or an impressive gathering. Ingredients 2 pounds jumbo shrimp, peeled and deveined; shells reserved 1 lemon, juiced and zested; juice and zest kept separate 4 tablespoons plus 2 teaspoons olive oil, divided 1 leek, trimmed and thoroughly scrubbed; white and green parts kept separate; green parts roughly chopped and white part thinly sliced into half-moons 6 cups water 1 shallot, peeled and diced 5 cloves garlic, peeled and minced 2 cups pearl couscous 4 ounces baby spinach, roughly chopped 20 basil leaves, divided ? cup finely grated Parmesan cheese 1 teaspoon freshly cracked black pepper, plus more to taste Salt, pepper, and crushed red pepper to taste Instructions Prepare the shrimp: In a large bowl, combine the peeled shrimp with 1 tablespoon of olive oil and half the lemon zest. Season with salt and pepper, then refrigerate until needed. Make the shrimp stock: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the shrimp shells and cook for 34 minutes, mashing them gently until bright pink. Stir in the green part of the leek. Pour in 6 cups of water and add 1½ teaspoons of salt. Bring to a boil, then reduce the heat and simmer for 1 hour until the stock reduces to about 3 cups. Taste and adjust seasoning if necessary. Strain the stock through a fine mesh sieve into a bowl, discarding the shells and leeks. Wipe out the pot and return it to the heat. Prepare the remaining ingredients: While the stock simmers, slice the white part of the leek, and dice the shallot and garlic. Chop the spinach and place it in a bowl, adding 10 roughly chopped basil leaves. Make the lemon-basil Parmesan topping: Chiffonade the remaining 10 basil leaves and mix them in a bowl with the remaining lemon zest, black pepper, and Parmesan cheese. Set aside. Make the pearl couscous: Heat 1 tablespoon of olive oil in the pot over medium heat. Add the white part of the leek and shallot, cooking for 810 minutes until softened. Stir in the garlic and season with salt and pepper, adding crushed red pepper if desired. Cook for 1 minute until fragrant. Add the pearl couscous, toasting for 12 minutes. Season with salt, then pour in 3 cups of shrimp stock, bringing it to a boil. Reduce heat and simmer, partially covered, for 1214 minutes. Stir occasionally and add more stock or water if necessary until the couscous is tender and most of the liquid is absorbed. Sauté the shrimp: As the couscous nears completion, heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook until opaque, about 23 minutes per side. Remove from heat as they will continue to cook off the heat. Finish the pearl couscous: Stir the chopped spinach and basil into the couscous, adding the lemon juice. Simmer for an additional 5 minutes until the spinach is wilted. Taste and season as needed, then turn off the heat. To serve: Transfer the pearl couscous to a large serving bowl, placing the cooked shrimp on top. Sprinkle half of the lemon-basil Parmesan topping over the dish. Serve the remaining topping at the table. Enjoy!
