Party Crock Shrimp Scampi with Couscous


Recommended Hamilton Beach® Product:
Party CrockEnsemble™ 3 Cup Chopper


  • 1 red bell pepper, chopped fine
  • 2 tablespoons fresh parsley, chopped, more for garnish if desired
  • 1 tablespoon fresh grated ginger root
  • 2 garlic cloves, crushed
  • 2 teaspoons extra virgin olive oil
  • ½ cup white wine
  • ¼ cup fat free, reduced sodium chicken broth
  • 2 tablespoons fresh squeezed lemon juice
  • 1/8 teaspoon crushed red chili pepper
  • 1 pound medium size raw shrimp, if frozen, thaw according to package instructions
  • ¾ cup dry whole-wheat couscous
  • ½ teaspoon salt



  1. Place red pepper, parsley, ginger, garlic, olive oil, wine, chicken broth, lemon juice and crushed red pepper in slow cooker and stir to combine.
  2. Add shrimp to slow cooker. Stir to combine.
  3. Cover and cook on HIGH for 1 ½ hours, or on LOW for 2 ½ hours or until shrimp are pink and opaque.
  4. Add couscous and salt, stir to combine, and cook on HIGH for 30 minutes more or LOW for 1 hour more.
  5. Stir shrimp and couscous gently to combine. Serve immediately garnished with fresh parsley.
Visit for more information about internal food temperatures and doneness.

Nutritional Information: (Based on Individual Serving: 6 oz.)
• Calories: 170 • Total Fat: 3g • Saturated: 0g • Cholesterol: 115g • Sodium: 330mg • Carbohydrates: 14g • Dietary Fiber: 2g • Sugars: 1g • Protein: 18g

Serves: 6

Note: This recipe was developed by Hamilton Beach Brands, Inc.




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