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couscous shrimp and pistachio pate

Filippo La Mantia, cook Sicilian couscous defines the "food of the gods" (Citations culinary ... we arrived at my mother: very high level of potting!) And as far as we are concerned are quite right, then this dish is simply outstanding.

Serves 4

- 500 g couscous
- 200 grams of pistachio (no salt!)
- 500 grams of prawns
- sauce tomato
-
1 onion - 2 cloves garlic
- grated rind of half a lemon
- cinnamon
- chili
-
parsley - salt and olive liva

Preparation

For the broth Shrimp

1. Arm yourself with patience: peel the shrimp and crush well heads to retrieve the contents into a bowl and set aside the shells as well ... and of course the flesh!
2. In a pan pour a little olive oil and roasted shells for a few minutes until they take good color.
3. Learn how to cook: prepare a with chopped onion, garlic, a handful of parsley and a pinch of red pepper and fry all with a little 'oil with the content of the shrimp heads . Stir and add the roasted shells, tomato sauce and a half liter of water. Let cook for 40 minutes to cook salt and once the cooking strain the broth and cover.

For the couscous

1. chop the pistachios and add them to the couscous, add the lemon zest and a pinch of cinnamon .
2. meanwhile prepared a soffrittino with half an onion, a clove of garlic when ready add the couscous, too.
3. Just before serving at the table paid three ladles of hot broth to the couscous and mix well.



Presentation

1. Fry the shrimp in a pan greased with oil;
2. Place the couscous on the plate, perhaps with the aid of a mold, pour the broth in the dish and garnish with shrimp. Spolverateci above the grain of pistachios advanced, put two whole pistachios incima and bring to the table.