This light and flavorful shrimp dish from "Martha Stewart's Dinner at Home" anchors an easy-to-make spring meal of Asparagus-Parmesan Tart and Apricot-Almond Ice Cream Sandwiches.



Ingredient Checklist


Instructions Checklist
  • Heat a large saute pan over medium. Add oil and heat until hot but not smoking. Cook fennel, carrots, and saffron until vegetables are starting to soften, stirring occasionally, about 4 minutes.

  • Season shrimp with salt and pepper; add to pan and cook 1 minute, then turn shrimp. Pour in wine and stock, and cook just until shrimp are pink and opaque throughout, about 2 minutes.

  • Serve shrimp, vegetables, and broth over couscous in shallow bowls.

Reviews (1)

6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
I made this with the couscous and golden raisins and we really liked it. The combination of flavors was unique and delicious. It was also fairly quick to prepare. I will definitely make it again.