PEPPERS STUFFED WITH COUSCOUS AND PRAWNS
Very tasty and versatile dish, in the sense that it can be served both as an appetizer and as a first course. I present it as an appetizer (or, better, appetizer) perhaps before a summer spaghetti. Recently I also served it as a first course followed by roasted fish. The recipe I found last summer published in a magazine I was reading at the barber’s. I asked for permission to tear off the page and took it home to make it. Great!!
- 400 g peeled shrimp
- 250 g pre- cooked couscous
- 6 2 red, 2 yellow, 2 green peppers
- 3 tomatoes
- to taste parsley
- to taste basil
- to taste vegetable broth
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- Remove the cap from the peppers, remove the seeds, add salt and keep them upside down to drain.
- Cut the shrimp into small pieces and sauté them in a pan with a drizzle of oil, the peeled and coarsely chopped tomatoes, salt and pepper.
- Heat the couscous with the vegetable broth, stirring with a fork to obtain the best shelling, then add the tomato and shrimp sauce, sprinkle the chopped basil couscous and mix everything together.
- Distribute the couscous inside the peppers that you will arrange standing up in a pan. Sprinkle them with a drizzle of oil, cover each with its cap and bake at 200 ° for about 45 minutes.
- You can present the peppers each in the center of the individual dish, crowned with slices of raw tomato flavored with oil and chopped basil.