Smoky Garlic Shrimp with Toasted Pearl Couscous

• 242 g frozen raw shrimp (Argentine red), thawed
• 100 g pearl couscous (dry)
• 210 g chicken stock (for the couscous), plus a splash for the pan sauce
• 6 g olive oil
• 12 g ghee, divided
• 3 cloves garlic, thinly sliced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and black pepper
• Squeeze of lime

Method

1. 1
   Thaw

   Thaw the shrimp in a sealed bag under cold running water, 10-15 minutes. Pat very dry so they sear instead of steam.

2. 2
   Toast the couscous

   Heat the olive oil in a saucepan and toast the couscous, stirring, until golden.

3. 3
   Absorb

   Add 210 g stock (2.1x the dry couscous weight), cover, and cook on low about 10 minutes until absorbed. Rest covered off heat 5 minutes. If it's still firm or dry, add 30-40 g hot stock, cover, and give it another 3-4 minutes.

4. 4
   Season

   Toss the shrimp with the smoked paprika, cumin, salt, and pepper.

5. 5
   Sear

   Get the nonstick skillet hot with about half the ghee. Lay the shrimp in a single layer and cook about 90 seconds per side. Pull them.

6. 6
   Pan sauce

   Lower the heat, add the rest of the ghee and the sliced garlic, and cook until soft and mellow (fried, not browned or bitter). Add a squeeze of lime and a splash of stock, return the shrimp, and toss 30 seconds. Serve over the couscous.