Everyday Italian_ 125 Simple and Delicious Recipes Part 28

Serve with spaghetti with Arugula Pesto

SCAMPI ON COUSCOUS.

It may seem strange to have a dish using couscous (made of semolina flour) in an Italian cookbook, but couscous is actually a staple of Sicilian cooking. Over the centuries, southern Italian-and especially Sicilian-culture has been greatly influenced by North Africa and Greece, and this recipe is a perfect culinary example.

4 MAIN-COURSE SERVINGS.

cup plus 1 tablespoon extra-virgin olive oil cup plus 1 tablespoon extra-virgin olive oil

1.

small onion, chopped small onion, chopped

1.

carrot, peeled and chopped carrot, peeled and chopped

3.

garlic cloves, minced garlic cloves, minced

2.

(8-ounce) cans chopped tomatoes in their juice (8-ounce) cans chopped tomatoes in their juice

1.

(8-ounce) bottle clam juice (8-ounce) bottle clam juice .

cup dry white wine cup dry white wine

1.

teaspoon salt, plus more to taste teaspoon salt, plus more to taste .

teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste

About 1 cups water

2.

cups plain couscous cups plain couscous

2.

pounds large shrimp, peeled and deveined pounds large shrimp, peeled and deveined

Juice of 1 lemon

1.

tablespoon chopped fresh flat-leaf parsley tablespoon chopped fresh flat-leaf parsley

1.

teaspoon dried crushed red pepper flakes teaspoon dried crushed red pepper flakes

In a Large Pot, heat cup of the oil over a medium-high flame. When almost smoking, add the onion, carrot, and half of the garlic and saute until the onion is soft, about 5 minutes. Add the tomatoes with their juice, clam juice, wine, teaspoon of salt, and teaspoon of black pepper. Bring to a boil and simmer uncovered over medium heat until the liquid reduces and the tomatoes break down, about 10 minutes. Remove from the heat and let cool slightly. Carefully transfer the tomato mixture to the bowl of a food processor and puree until smooth, adding water a couple of tablespoons at a time to form a broth consistency. (The tomato broth can be made 1 day ahead. Cool, then cover and refrigerate. Bring the tomato broth to a simmer before continuing.) heat cup of the oil over a medium-high flame. When almost smoking, add the onion, carrot, and half of the garlic and saute until the onion is soft, about 5 minutes. Add the tomatoes with their juice, clam juice, wine, teaspoon of salt, and teaspoon of black pepper. Bring to a boil and simmer uncovered over medium heat until the liquid reduces and the tomatoes break down, about 10 minutes. Remove from the heat and let cool slightly. Carefully transfer the tomato mixture to the bowl of a food processor and puree until smooth, adding water a couple of tablespoons at a time to form a broth consistency. (The tomato broth can be made 1 day ahead. Cool, then cover and refrigerate. Bring the tomato broth to a simmer before continuing.) In a medium saucepan, combine 2 cups of the tomato broth, 1 cup of water, and 1 tablespoon of oil. Bring the mixture to a boil, then stir in the couscous. Remove from the heat. Cover and set aside until the couscous has absorbed the liquid, about 10 minutes. Season the couscous with more salt and pepper to taste. Keep the remaining tomato broth warm.

In a large skillet, heat the remaining cup of oil over a medium flame. Add the remaining garlic and saute until fragrant, about 20 seconds. Add the shrimp and saute until the shrimp just begin to turn pink, about 5 minutes (be careful not to overcook the shrimp or they will become tough). Remove from the heat and stir in the lemon juice, parsley, red pepper flakes, and the remaining teaspoon of salt.

Spoon the couscous into the center of serving plates and top with the shrimp. Spoon some of the remaining tomato broth around the couscous and serve.

[image]

[image]

GRILLED SEAFOOD SALAD.

This is a beautiful dish, which I discovered on vacation with my family in Capri. Every year, we visit the same hotel-Hotel Quisisana-on this beautiful island in southern Italy. The region is rich in seafood, which they use for everything from antipasti to entrees. Some of the seafood can be a bit exotic for most American palates, especially squid. But don't be afraid of it: You can buy squid that's already cleaned from your fishmonger, and all you need to do is rinse, grill, and slice. Just like chicken. (Okay, not really just just like chicken, but the steps are the same.) like chicken, but the steps are the same.)

4 MAIN-COURSE SERVINGS.

cup olive oil cup olive oil

2.

garlic cloves, finely chopped garlic cloves, finely chopped

1.

tablespoon chopped fresh flat-leaf parsley tablespoon chopped fresh flat-leaf parsley

1.