Hungry? This Shrimp with Couscous, Saffron Roasted Tomatoes and Almonds should do the trick and you can whip it up in under 30 minutes! Seriously, it is really easy because like you, I do not have hours to spend in the kitchen (nor do I want to). Bonus: this dish can easily feed a crowd. The saffron melts into the sweetness of the roasted tomatoes which, paired with a splash of winter citrus, creates simple yet sophisticated flavors that you are going to love. A few years ago I fell in love with oven roasted tomatoes and soon after, oven roasted shrimp. If you haven’t noticed, I love roasting in general. Set a timer and forget about it? Yes, please!
Back to the recipe…I have created many variations over the years and I can honestly say that this one is definitely a keeper. It was inspired by a Sicilian couscous recipe I came across over the holidays that showcased a combination of Italian, Arabic and Spanish flavors. Beautiful, right?
Why is this dish so yummy? When you roast shrimp they become perfectly juicy. Roasting the tomatoes concentrates the flavors and when they burst open it creates a sweet sauce that blooms the saffron. I used couscous in this recipe to stay true to the recipes roots but you can easily swap it for a gluten free grain like quinoa or millet. No matter the grain, it soaks up all of the flavors of the shrimp, tomatoes, herbs and saffron in such a beautiful way. Crunchy, satisfying sliced almonds round out this dish.
- 1 pint grape tomatoes
- 3 tablespoons olive oil, more for drizzling
- 4 cloves of garlic, sliced
- 1 pinch saffron
- ½ cup sliced almonds
- 16, U-15 Shrimp, peeled and deveined
- 1/2 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup couscous
- Preheat oven to 450.
- In a 9 x 9 baking dish, combine the tomatoes, 2 tablespoons of olive oil, ½ the garlic, saffron, salt and pepper. Stir to combine.
- Roast the tomatoes in oven for 15-20 minutes or until they burst open and brown. Remove from oven, add the almonds and roast an additional 5 minutes.
- While the tomatoes are cooking, combine the couscous and one cup of boiling water in a medium sized bowl. Season with salt and pepper. Cover and allow the couscous to absorb the water-- about 10 minutes.
- While the couscous steams, toss the shrimp with the remaining olive oil, salt, pepper, lemon juice and lemon zest. Arrange in a single layer on a rimmed baking dish. Roast for 6-8 minutes or until firm and pink. You can time the shrimp to go into the oven when you add the almonds to the tomatoes.
This recipe was created on behalf of California Almonds.