Spicy Shrimp and Couscous

This spicy shrimp dish shows the true versatility of Classic Red.


2 cups Israeli couscous, cooked and kept warm
1 tablespoon olive oil
3 large mushrooms, cleaned and sliced
1 half of a medium onion, diced into 1/2 pieces
1 - 2 sprigs thyme
12 - 15 large shrimp, peeled and deveined
Hot sauce (We love Hank Sauce!)
1/2 cup Classic Red
 Salt and Pepper to taste


Heat olive oil over medium heat.  Sautè onions and mushrooms for 2-3 minutes.  Add the thyme sprigs, season with salt and pepper, and continue sautéing until onion and mushroom are tender and lightly browned.  Add shrimp, hot sauce, and Classic Red, and sauté until shrimp are cooked through.  Serve over Israeli couscous, and add more hot sauce or Classic Red as desired. 

John Vitelli