A simple, homemade stock using the shells of the seafood from the Lemony Couscous-Shrimp Salad imparts tremendous flavor to the shrimp and the couscous. Although you can substitute water or store-bought seafood stock, why would you?
Ingredients
2 cups water
16 shrimp shells
1 rib celery, chopped
3 sprigs fresh thyme
½ teaspoon dried minced garlic
½ teaspoon dried minced onion
1 slice lemon
Instructions
In a medium saucepan, combine 2 cups water, shrimp shells, celery, thyme, garlic, and onion. Bring mixture to a boil over medium-high heat. Cover saucepan (tilt lid to prevent boiling over) and boil for 15 minutes. Remove pan from heat. Add lemon slice and close lid. Let sit for 15 minutes.
Using a fine-mesh sieve, strain mixture into a medium bowl. Use immediately or let cool to room temperature, store in a covered container, refrigerate, and use within a day.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemony-couscous-shrimp-salad/