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Calabrian Chile Shrimp & Chickpea Stew

with Couscous

Mediterranean Diet
Mediterranean Diet
  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This vibrant Spanish-inspired stew highlights tender shrimp and chickpeas cooked in a tangy-sweet tomato sauce that’s perked up with spicy Calabrian chile paste. A bed of fluffy couscous is perfect for absorbing all the bright flavors.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Drain and rinse the chickpeas.

Cook the couscous:
2 Cook the couscous:

In a small saucepan, combine the couscous and 1 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Season with salt and pepper to taste. Cover to keep warm.

Start the stew:
3 Start the stew:

While the couscous cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined and fragrant. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until most of the liquid has cooked off.

Add the tomatoes & chickpeas:
4 Add the tomatoes & chickpeas:

Add the tomatoes (carefully, as the liquid may splatter), chickpeas, and capers. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Season with salt and pepper to taste.

Add the shrimp & finish the stew:
5 Add the shrimp & finish the stew:

While the stew cooks, pat the shrimp dry with paper towels; season with salt and pepper. Place the seasoned shrimp on top of the stew in an even layer. Loosely cover the pan with aluminum foil and cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat; season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Serve the finished stew with the cooked couscous. Top with a drizzle of olive oil. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Drain and rinse the chickpeas.

2 Cook the couscous:

In a small saucepan, combine the couscous and 1 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Season with salt and pepper to taste. Cover to keep warm.

Cook the couscous:
Start the stew:
3 Start the stew:

While the couscous cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined and fragrant. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until most of the liquid has cooked off.

4 Add the tomatoes & chickpeas:

Add the tomatoes (carefully, as the liquid may splatter), chickpeas, and capers. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Season with salt and pepper to taste.

Add the tomatoes & chickpeas:
Add the shrimp & finish the stew:
5 Add the shrimp & finish the stew:

While the stew cooks, pat the shrimp dry with paper towels; season with salt and pepper. Place the seasoned shrimp on top of the stew in an even layer. Loosely cover the pan with aluminum foil and cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat; season with salt and pepper to taste.

6 Serve your dish:

Serve the finished stew with the cooked couscous. Top with a drizzle of olive oil. Garnish with the sliced green tops of the scallions. Enjoy!

Serve your dish: