Couscous with shrimps in sweet peppers
Instructions
Remove peppers a CAP, svuotateli seeds, sprinkle the pretzels and keep them upside down to drain.
Cut into pieces and shrimp tails saltatele in a pan with a little olive oil, tomatoes, deprived of seeds and coarsely chopped (glaze), salt and pepper; Add the couscous, 300 g of vegetable broth, stir the mixture, turn off and divide it into the prepared peppers.
Accomodateli standing in a baking dish, decorate olive oil, cover each with its CAP and infornateli at 200 degrees for about an hour; serve lukewarm completed with parsley and chopped Basil.
Recommended wine: young White, dry, harmonious and fragrant: Terlano Alto Adige Sauvignon, Frascati, Pentro d'Isernia.
Ingredients and dosing for 6 persons
- 300 g of shelled shrimp tails
- 250 g of couscous precotto
- 6 colored peppers
- 3 tomatoes
- Parsley
- Basil
- Vegetable broth
- Olive oil
- Salt
- Pepper