Calabrian Shrimp & Couscous Skillet with Poblano Pepper & Tomatoes
Easy Prep & Cleanup

Calabrian Shrimp & Couscous Skillet

with Poblano Pepper & Tomatoes

25 MIN
2 Servings
Wellness at Blue Apron
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Pescatarian
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For this one-skillet dish, we're calling on Calabrian chile paste, a specialty ingredient from southern Italy known for its irresistibly sweet-hot flavor, to bring together a medley of shrimp, vegetables, and fluffy couscous. A drizzle of labneh provides welcome creamy, cooling contrast.
8-9 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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Nutrition Label
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fresh
ingredients
Calabrian Shrimp & Couscous Skillet with Poblano Pepper & Tomatoes
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Yellow Couscous
  • 4 oz Grape Tomatoes
  • 1 Poblano Pepper
  • 1 Tbsp Capers
  • 2 Tbsps Dried Currants
  • ¼ cup Labneh Cheese
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Tomato Paste
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Halve the tomatoes. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.

Start the skillet
2 Start the skillet

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper and seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque and the pepper is lightly browned. Add the halved tomatoes, tomato paste, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the shrimp are opaque and cooked through.

Finish the skillet
3 Finish the skillet

To the pan, add the couscous, currants, and capers. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Stir to combine. Heat to boiling on high. Once boiling, turn off the heat. Tightly cover the pan with foil (or a lid) and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Stir to combine. Taste, then season with salt and pepper if desired.

Season the labneh & serve your dish
4 Season the labneh & serve your dish

Meanwhile, season the labneh with salt and pepper. Serve the finished skillet drizzled with the seasoned labneh. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Halve the tomatoes. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.

2 Start the skillet

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper and seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque and the pepper is lightly browned. Add the halved tomatoes, tomato paste, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the shrimp are opaque and cooked through.

Start the skillet
Finish the skillet
3 Finish the skillet

To the pan, add the couscous, currants, and capers. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Stir to combine. Heat to boiling on high. Once boiling, turn off the heat. Tightly cover the pan with foil (or a lid) and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Stir to combine. Taste, then season with salt and pepper if desired.

4 Season the labneh & serve your dish

Meanwhile, season the labneh with salt and pepper. Serve the finished skillet drizzled with the seasoned labneh. Enjoy!

Season the labneh & serve your dish
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