Spicy Sautéed Shrimp with Spicy Tomato Sauce and Couscous

WARNING......If you do not like spicy food and tomatoes, then this might not be the recipe for you. If you would like to tame down the spice level, use less cayenne, as it can pack a punch if you are not careful. You can always add more, but you cannot always remove.

Olive Oil
Shrimp (peeled, deveined and patted dry)
Ground Coriander
Cayenne Pepper
Salt and Pepper for Seasoning
1 Diced White Onion
1 Chopped Garlic Clove
1 tbsp Minced Ginger
1 tsp Grated Lemon Zest
(1) 28 oz. Diced Tomatoes
Chopped Cilantro
Couscous

Season shrimp with a sprinkle of coriander, cayenne, lemon zest, salt and pepper. Heat sauté pan over medium-high heat and drizzle with olive oil. Sauté shrimp until done (opaque throughout). Make sure the pan is hot before adding the shrimp, this way you can create a nice crust on the shrimp without over cooking. Once cooked, wrap in foil to keep warm.

Drizzled sauté pan with more olive oil and add the diced onion, garlic and ginger. Sprinkle with a bit more coriander, cayenne, salt and pepper. Sauté onions until medium brown (almost being to caramelize). Add tomatoes and simmer, stirring occasionally. This is where you will need to taste the sauce to see if you would like to add additional amounts of seasoning.

While sauce is simmering, cook couscous according to package directions.

Once couscous is done, serve shrimp and sauce on top of couscous and garnish with chopped cilantro......Enjoy!!!

Wine pairing......Pinot Blanc, Pinot Grigio or Sauvignon Blanc.