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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Sauteed shrimp with with pearl couscous. The smple tomato and white-wine sauce adds spark. Ingredients:
1/2 cup israeli couscous (pearl couscous) |
1/2 cup sugar snap pea, strings removed, then halved |
1 1/2 tablespoons unsalted butter, divided |
5 ounces shrimp, peeled and deveined |
1/4 cup dry white wine |
1 small tomato, finely choped |
1 pinch sugar |
1 tablespoon tarragon, chopped |
Directions:
1. Cook couscous in well-salted boiling water, uncovered until tender, about 10 minutes. Stir in sugar snap peas 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 Tbsp butter and salt and pepper to taste.
2. While couscous and sugar snap peas cook, toss shrimp with 1/8 tsp each of salt and peper. Heat remaining Tbsp butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Saute shrimp, turning once, until just cooked through, abut 3 minutes total. Transfer shrimp with a slotted spoon to a plate.
3. Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in taragon.
4. Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.
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