Shrimp, Asparagus, And Mushroom Couscous

Recipe Contest Winner – Felice Bogus

4 servings



  • 1 pound Contessa (any size) Uncooked Tail-off Shrimp

  • 5 tablespoons olive oil

  • 1 bunch thin asparagus, trimmed, cut into 1-inch pieces, a few tips reserved for garnish

  • 1 cup assorted wild mushrooms, chopped

  • 4 thin slices prosciutto, cut into thin strips

  • 1 large leek, white parts only, thinly sliced

  • 3 tablespoons unsalted butter

  • 2 cups Israeli couscous

  • 1 cup dry white wine

  • 3 cups reduced sodium chicken broth

  • 1 cup Parmesan cheese, grated

  • 1 tablespoon chives, chopped


  • Heat 2 tablespoons olive oil in a skillet over medium heat.

  • Add asparagus and mushrooms and saute until asparagus is crisp-tender.

  • Remove and set aside.

  • Add prosciutto in same pan and saute until slightly crisp. Leaving fat in pan, remove prosciutto and let drain on paper towel-lined plate.

  • Add 1 tablespoon of olive oil to same pan and heat until very hot.

  • Add Contessa Shrimp and saute until thoroughly cooked, about 1 -2 minutes (shrimp will turn light orange outside and opaque white inside when fully cooked).

  • Remove and set aside.

  • Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add sliced leek and sautee until translucent and just beginning to brown.

  • Add 1 tablespoon butter and let melt.

  • Add couscous and stir to coat.

  • Add wine and stir until wine is absorbed.

  • Add chicken broth and simmer until liquid is almost absorbed and couscous is cooked through, stirring frequently.

  • Just before all the liquid is absorbed, gently stir in cooked asparagus, mushrooms, shrimp, Parmesan cheese (reserve some for garnish) and 2 tablespoons butter.

  • Continue cooking until liquid is absorbed and shrimp are heated through.

  • Season to taste. Garnish with parmesan cheese and reserved asparagus tips.