Shrimp Scampi with Lemon Couscous |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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With just a few minutes of prep work, this makes an eye-catching entree. âI sometimes add a handful of halved grape tomatoes to the pan during the last minute of cooking,â says Diana Santospago of Isle au Haut, Maine. âItâs a very pretty, tasty dish.â Ingredients:
1 cup chicken broth |
3 tablespoons lemon juice, divided |
1 cup uncooked couscous |
5 tablespoons butter, divided |
3 tablespoons minced fresh parsley, divided |
1 teaspoon grated lemon peel |
2 tablespoons olive oil |
1-1/2 teaspoons minced garlic |
2 pounds cooked jumbo shrimp, peeled and deveined |
1/3 cup white wine or additional chicken broth |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup shredded asiago cheese |
Directions:
1. In a small saucepan, bring broth and 1 tablespoon lemon juice to a boil. Stir in couscous, 1 tablespoon butter, 1 tablespoon parsley and lemon peel. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed.
2. Meanwhile, in a large skillet, stir oil and remaining butter over medium-high heat until butter is melted. Add garlic; cook and stir until tender. Add shrimp; cook for 1 minute on each side or until shrimp turn pink.
3. Add the wine, salt, pepper and remaining lemon juice; cook 2-3 minutes longer or until heated through. Serve with couscous. Sprinkle with cheese and remaining parsley. Yield: 6 servings.
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