Shrimp Couscous with Seafood Broth

Ingredients

• 0.3 cup carrots chopped
• 0.5 cup celery chopped
• 1 cup couscous uncooked
• 1 cup cooking wine dry white
• 4  garlic cloves chopped
• 1 tablespoon olive oil 
• 1.3 cups onion chopped
• 0.1 teaspoon pepper 
• 1 cup bell pepper diced red
• 1.5 pounds shrimp unpeeled
• 0.5 teaspoon salt 
• 6 cups tomatoes coarsely chopped
• 1 tablespoon tomato paste 
• 1 teaspoon butter unsalted
• 4 cups water 
• 1 cup bell pepper diced yellow
• 0.5 cup baby squash diced yellow
• 0.5 cup zucchini diced
• 1 teaspoon or dried fresh chopped

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• blender
• dutch oven

Directions

1. Peel shrimp, reserving shells, and set shrimp aside.
2. Melt 1 teaspoon butter in a large Dutch oven over medium heat.
3. Add reserved shrimp shells, onion, celery, carrot, thyme, and garlic; saut 3 minutes.
4. Add tomato, water, wine, and tomato paste; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes.
5. Place half of seafood broth in a blender, and process until smooth. Strain pureed seafood broth through a sieve into a bowl; discard solids. Repeat process with remaining seafood broth.
6. Combine 1 cup seafood broth, 1 teaspoon butter, salt, and pepper in a medium saucepan, and bring to a boil; gradually stir in couscous.
7. Remove from heat; cover and let stand 5 minutes. Fluff with a fork before serving.
8. Heat oil in a large nonstick skillet over medium-high heat.
9. Add shrimp, and saut 1 minute.
10. Add bell peppers, squash, and zucchini; saut 3 minutes. Stir in couscous and an additional 1 1/2 cups seafood broth; cook 1 minute.
11. Note: Store remaining seafood broth in an airtight container in refrigerator for up to 1 week, or freeze for up to three months.