Shrimp Couscous

2 1/2 kilos shrimps, peeled and deveined
2 cups yellow corn meal
1 1/2 cups each olive oil and chicken stock
4 large tomatoes, peeled, seeded and chopped coarsely
2 large tomatoes, cut in eighths
1 head lettuce, separated into leaves
1 can heart of palms, sliced in rounds
350 gr. frozen peas
1 cup large black olives, pitted and chopped
1/2 cup large black olives, whole
1/2 cup farina
3 medium green peppers, seeded and diced
1 large onion, chopped finely
3 green onions, with greens, chopped finely
4 hard boiled eggs, quartered
3 hard boiled eggs, chopped
1/4 cup parsley, chopped
4 cloves garlic, minced
2 or more hot peppers (to taste), minced
salt and pepper to taste

In a blender combine the hot peppers, seeded tomatoes and sweet green peppers with about 1/2 cup of water and liquify.

In a large heavy skillet heat 3/4 of the olive oil and in this saute the onion and garlic for 3 - 4 minutes. Add the liquified tomato mixture and simmer over a high flame, mixing occasionally and seasoning to taste with salt and pepper.

Coarsely chop all but 12 of the shrimps and add these to the simmering mixture. Reduce the flame and simmer for 3 - 4 minutes longer.

Add all but 12 of the palm rounds to the mixture, pour over the chicken stock and bring to a boil. When a boil is obtained add the peas and chopped olives.

In a separate large saucepan bring the remaining oil just to the point of boiling. Combine the corn meal, farina, green onions, parsley and 1 1/4 tsp. of salt and add to the oil. Maintain the heat and stir briskly for about 2 minutes. To this pour in the shrimp mixture and chopped hard eggs.

Grease a 5 liter heatproof casserole with olive oil. On the bottom of the dish lay the reserved shrimp and hearts of palm. Over these pour the couscous mixture. Place the pan on a rack which sits in a larger pot with boiling water to a depth of about 2 1/2 cm., cover with a towel and a lid and place over a low flame to steam for about 2 hours, replenishing the water as necessary.

Remove from the heat and let the casserole sit for 5 minutes. Over the top of the casserole place a serving dish and then turn both over quickly. Let stand for 15 minutes before removing the casserole dish. Garnish with the lettuce leaves, quartered hard boiled eggs, black olives and tomato wedges. Serve at once. (Serves 10 - 12).

© Daniel Rogov