Title: Saffron Couscous with Shrimp in Mustard Sauce
Categories: Seafood Entree Check
Yield: 12 Servings

Second Prize 1992-1993 Urs B. Emmenegger, CEC ACF Southwest Association of Chefs & Culinarians.

1 pound couscous 10 saffron threads, divided 1 pound medium shrimp, peeled, deveined and butterflied 1/4 cup olive oil, divided 1/4 pound onion, sliced thin 3 cloves garlic, minced 2 tablespoons parsley, chopped 3 tablespoon fresh basil, chopped 1/2 teaspoon dried oregano leaf 1 1/2 pounds tomatoes, chopped 1 cup white wine 1 cup Grey Poupon Dijon mustard 1/4 cup fish stock

Method: Prepare couscous using half the saffron threads; keep warm. Saute shrimp in 1 ounce of olive oil until three-quarters done; remove from pan and reserve. In the same pan, saute the onion, garlic and herbs in the remaining olive oil until onion is translucent. Add tomato, wine, Dijon mustard, fish stock and remaining saffron; simmer until a thick sauce consistency is attained. Add reserved shrimp to sauce and simmer until cooked through. Serve shrimp and sauce over a mound of couscous.

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