Creole Shrimp Over Couscous - cooking recipe

Ingredients

CREOLE SHRIMP
3 tablespoons olive oil, l
1 onion, sliced
1 celery rib, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 teaspoon dried greek oregano
1 pinch ground allspice
1/4 cup dry sherry or 1/4 cup dry white wine
2 teaspoons Worcestershire sauce
1 (19 ounce) can plum tomatoes
1 lb medium shrimp, peeled, tail on, deveined (approximately 24)
coarse salt
freshly cracked black pepper, to taste
chopped fresh parsley (optional)
Tabasco sauce, for serving (optional)
COUSCOUS
1 tablespoon olive oil
1 1/4 cups chicken stock or 1 1/4 cups water
1/2 lemon, juice of
1 1/4 cups couscous, quick cooking
coarse salt
freshly cracked black pepper, to taste

Preparation

Creole Shrimp: Add olive oil to a large skillet or saute pan over medium high heat. Saute onions, celery and bell pepper until soft, about 2 to 3 minutes. Add garlic, smoked paprika, cumin, oregano and allspice, Cook for another minute. Add sherry, Worcestershire sauce and tomatoes and bring to a boil, cook for 4 minutes. Add shrimp and cook for another 3 to 4 minutes or until shrimp just turns pink. Sprinkle with parsley. Serve with couscous. Add tabasco to taste, if desired.
Couscous: In medium saucepan, heat oil on medium. Add chicken stock and lemon juice. Bring to a boil. Add couscous and stir. Cover and remove from heat. Let stand for 5 minutes. Remove lid and fluff with fork to prevent sticking. Serves 4.