Sizzling Moroccan Shrimp, Fluffy Couscous, and Rainbow Salsa

Every week, Yahoo Food spotlights a cookbook that stands out from the rest. This week’s cookbook is Everyday Super Food: Recipes for a Healthier, Happier You by Jamie Oliver (Ecco), a chef, bestselling cookbook author, and star of numerous cooking shows. Read more about Yahoo Food’s Cookbook of the Week here.


Photograph: Jamie Oliver Enterprises Limited

By Jamie Oliver

Sizzling Moroccan Shrimp, Fluffy Couscous, and Rainbow Salsa
Serves 2

Adding a pop of sweetness to this dish, pomegranates are a great source of vitamin B6, keeping our nervous system healthy so our cells can send signals to each other.

2 sprigs of fresh rosemary
2 cloves of garlic
Olive oil
1 level teaspoon smoked paprika
1 good pinch of saffron
6 large raw shell-on jumbo shrimp
2 oranges
½ cup whole-wheat couscous
14 ounces colorful mixed seasonal veg, such as peas, asparagus, fennel, Zucchini, celery, scallions, red or yellow peppers
1 fresh red chile
½ a bunch of fresh mint (½ ounce)
1 lemon
2 tablespoons plain yogurt
1 pomegranate

Strip the rosemary leaves into a pestle and mortar, then peel and add the garlic and pound into a paste with a pinch of sea salt. Muddle in 1 tablespoon of oil, the paprika, saffron, and a swig of boiling water to make a marinade. Use little scissors to cut down the back of each shrimp shell and remove the vein. Cut 1 orange into wedges, toss with the shrimp and the marinade, and leave aside for 10 minutes.

Put the couscous into a bowl and just cover with boiling water, then pop a plate on top and leave to fluff up. Take a bit of pride in finely chopping all your colorful seasonal veg and chile, and put them into a nice serving bowl. Pick a few pretty mint leaves and put to one side, then pick and finely chop the rest and add to the bowl with the juice of the lemon and the remaining orange. Add the couscous, toss together, and season to perfection.

Put a large non-stick frying pan on a high heat. Add the shrimp, marinade, and orange wedges and cook for 4 to 5 minutes, or until the shrimp are gnarly and crisp, then arrange on top of the couscous. Dollop with yogurt, then halve the pomegranate and, holding it cut-side down in your fingers, bash the back so the sweet jewels tumble over everything. Sprinkle with the reserved mint leaves and serve.

Reprinted with permission from Everyday Super Food by Jamie Oliver (Ecco).


More shrimp recipes:

Hawaii-Style Garlic Shrimp Recipe From ‘The Domestic Man’

Curried Shrimp and Noodles Recipe From Pêche in New Orleans

How to Salt-Bake Shrimp from ‘Garden & Gun’