150 g of pink shrimp
1/2 cup white wine
1 cup olive oil
2 medium onions, cut into cubes
3 cloves garlic, minced
salt and pepper to taste
1 unit of finger pepper seeds
300 ml fish broth
250 g Moroccan couscous (as instructed)
2 frozen units of tamarind pulp
1 frozen unit of pitanga pulp
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
150 g of pink shrimp
1/2 cup white wine
1 cup olive oil
2 medium onions, cut into cubes
3 cloves garlic, minced
salt and pepper to taste
1 unit of finger pepper seeds
300 ml fish broth
250 g Moroccan couscous (as instructed)
2 frozen units of tamarind pulp
1 frozen unit of pitanga pulp
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
Step 1
In a bowl, combine the shrimp, wine, garlic, 50 ml olive oil, salt, and pepper
Let it marinate for 1 hour
Next, place 250 ml fish broth in a saucepan to boil
Then, add salt, couscous, and 1/2 cup olive oil
Remove from heat and mix well with a fork
Let it rest for 5 minutes, covered
In another saucepan, combine the frozen pulp, remaining fish broth, and 1 tablespoon salt
Simmer on low heat for 10 minutes
Mix in the couscous
Step 2
Heat a skillet with the remaining olive oil and cook the shrimp for 3 minutes
Add the marinade and simmer for 3 minutes more
Combine the shrimp, parsley, cilantro, onion, and garlic with the couscous
Serve immediately.
