*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Simple and quick if you assemble/prep all the ingredients early in the day.I made this exacly as directed and we both thought it was very good. I kicked it up a bit when I reheated the leftovers by adding some of my preserved lemons to it. That made it divine. I might add some sundried tomatoes next time around too. Thanks for another winner Chef John.
This was really good after I improvised a little. I reduced most thing by half since it was only for the two of us. There are a few things missing from the ingredient list.I cooked the shrimp shells in 1 TBS butter (butter wasn't listed in the ingredients) I only used 1 TBS of olive oil (instead of 1/3 cup). I used about a TBS crushed garlic. (in directions but not listed in ingredients). I also cooked it all in one pan (except for the shell broth). We loved it and will make it again.
This was delicious and my family gave it a thumbs up! My beef with the recipe is the incomplete ingredient list. First off, I didn’t know to get shrimp with the shells on. The video helped me figure out he to use a tablespoon of butter with the shrimp shells. The video suggests using 4 cloves of garlic, pressed (missing from the ingredient list). SIn the video John stresses the importance of having 2 cups of liquid. After simmering it for so long, I measured the stock and found I was a full cup shy! I added an extra cup of boiling water to make sure the couscous would be fully cooked.
I didn't have couscous and my shrimp was already shelled so i made it on sticky rice instead. I also replaced the eggplant with mushrooms since one of my friends is not a fan. It was delicious though probably very different from the original. I will definitely try it again with all the right ingredients.
Overall a healthy and easy to make dish (just prep ahead). I only used a tablespoon of butter and 2 pounds of shrimp. I upped my zucchini. I doubled my tomatoes but they cooked down too much. Maybe I ll add some fresh on top next time. I didn t have fresh herbs so I used dry and added Italian seasoning blend. It could have used more kick but I m attributing that to my choice of seasoning. Next time I ll throw in some fresh herbs. Lemon is a must!
very good and refreshing. just make sure not to over cook the shrimp, just grill them for a few seconds on each side. I followed the recipe and cooked them for a minute on each side and they were a little overcooked when they made it to the plate.
I made an approximation to this today but for the vegetables I used sautéed onions shallots celery and mushrooms along with diced Roma tomatoes that I didn't caramelize. I particularly like the trick of making stock from the shrimp shells. Chef John also included that technique in his recipe for paella on this site which I've used with success. The other changes I made are 1) I included some lemon zest and 2) I used dried basil because I didn't have any fresh herbs on hand. It was a big hit at the potluck and I'll definitely make it again.