Shrimp Paella

This is a Spanish (as in from Spain) delicacy, and one of the few dishes from Spain that actually appeal to my taste buds!

Shrimp Paella

Prep: 25 min. Cook: 20 min.
Yield: 8 servings

1 medium sweet red pepper; chopped
4 garlic cloves, minced
1 Tbsp. canola oil
4 green onions, thinly sliced
2 cans (14-1/2 oz. each) vegetable broth
2 tsp. ground coriander
1 tsp. ground turmeric
½ tsp. salt
¼ tsp. pepper
1/8 tsp. cayenne pepper
2 pounds uncooked medium shrimp, peeled and deveined
2 cups uncooked couscous
2 cups frozen peas, thawed
2 Tbsp. minced fresh parsley (or cilantro)

In a large nonstick skillet coated with nonstick cooking spray, sauté red pepper and garlic in oil for 2 minutes. Add onions; cook 2 minutes longer or until red pepper is tender.

Stir in broth and seasonings; bring to a boil. Add shrimp; cook for 2-3 minutes or just until shrimp turn pink. Return to a boil. Stir in the couscous and peas. 

Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with parsley (or cilantro).

*Recipe Note: You can substitute chicken for the shrimp, but if you're a seafood eater I strongly recommend the shrimp. 

You can also use cooked shrimp which might be a little easier, just throw them in when you pour in your vegetable broth. 

You also are supposed to garnish the dish with fresh parsley, but I do fresh cilantro to give it an extra little kick! 

This time I actually used Authentic Israeli Whole Wheat Couscous - it was delicious but just took longer to cook.