Shrimp over Couscous Topped with Sweet and Hot Sauce

This week’s recipe is actually for a full meal, it is fairly simple, is and quite delicious. It does involve a spicy element, but if you’re not a fan of spicy food you can just omit the sauce. The good news is that this recipe is low calorie and full of protein and fruits and veggies.

The sauce, which is a take on Emeril’s Sweet and Sour sauce is great not only with this dish, but it also goes well over rice, chicken, or even left over stuffed pepper filling.

What You’ll Need…

2 Cups Dry Couscous

4 Cups Water (Or chicken stock.)

2 Tablespoons Olive Oil

1lb Shrimp (Any size shrimp you like.)

Sweet and Hot Sauce:

1 Tablespoon Vegetable or Olive Oil

½ Medium Onion (Chopped)

¼ Teaspoon Ground Ginger

1 Cup Pineapple, fresh or canned (Diced)

1/3 Cup Vinegar

½ Cup Ketchup

2 Tablespoons Sriracha Sauce (This is a lot and can easily be lessened for a less spicy sauce.)

¼ Cup + 2 Tablespoons Sugar

¼ Cup Water or Chicken Broth

2 Teaspoons Cornstarch

As always start by chopping… Chop one medium onion and one cup of pineapple. You can use canned pineapple, but I personally think that fresh is better.

Heat the one tablespoon of oil in a small saucepan over medium-high heat. When the oil is hot, add the onions. Allow them to cook for about 2 minutes, stirring occasionally. Add the ginger and cook, stirring constantly, for 30 seconds.

Now add the pineapple, vinegar, ketchup, Sriracha, and the sugar. Bring the sauce to a simmer and allow is to cook for about 3 minutes. Stir about once every 30-45 seconds.

In a small bowl whisk together the water or chicken broth and cornstarch until smooth. Add the cornstarch mixture to the sauce and allow the sauce to come to a boil. Allow the sauce to cook for 1 minute. At this point the sauce is done, however if you are like me and like a smoother sauce you can pour the sauce into a large food processor or blender and make it as smooth as you like.

Now we move onto the shrimp. If the shrimp are not already shelled and deveined now is the time to do it. Once the shells and veins are removed move onto the couscous. Heat two tablespoons of olive oil in a heavy saucepan. Once the oil is hot add in the couscous and let it cook for 3-5 minutes or until it has browned slightly and is aromatic. Stir the couscous occasionally.

Once the couscous has browned add the 4 cups of water and let it come to a boil. Once the water has come to a boil let it simmer for about 10 minutes or until the liquid has evaporated. If you like you can add pepper, garlic powder, and parsley to the couscous when it is done. Or you can use any spices that you like.

While the couscous is cooking you can move onto the shrimp, they cook fast. You can cook the shrimp in any way that you like, but for this particular dish I simply sautéed the shrimp in a skillet with lemon juice.

Once all of the components are complete heat the sauce for about 3 minutes so that it is warm throughout.

To serve spoon couscous onto a plate or into a bowl, top with shrimp, and spoon the sweet and hot sauce over top.

Enjoy!

Store left overs in separate airtight containers in the refrigerator.