Cherry Tomatoes and Shrimp over Parmesan Couscous |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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To me, the classic trio of tomatoes, basil and garlic is comfort food. This is another recipe from Cooking Pleasures. Ingredients:
5 tablespoons olive oil, divided |
6 garlic cloves, thinly sliced |
1/8-1/4 teaspoon crushed red pepper flakes |
1/4 cup white wine |
4 cups cherry tomatoes, halved |
1 lb medium shrimp, peeled and deveined |
1 teaspoon salt, divided |
1 cup fresh basil, coarsely chopped |
1 3/4 cups water |
1 1/4 cups couscous |
1 1/4 cups parmesan cheese, freshly grated (5 oz.) |
Directions:
1. Heat 4 Tbs of the olive oil in a large skillet over LOW heat until hot.
2. Add the garlic and crushed red pepper.
3. Simmer for about 5 min, stirring occasionally.
4. Add the wine, and increase the heat to medium-low.
5. Gently boil for about 2 minute.
6. Increase the heat again to medium - medium high and add the tomatoes, shrimp and 3/4 tsp salt.
7. Cook for 2-3 min more, or until the shrimp turn pink, stirring occasionally.
8. Stir in the basil.
9. Meanwhile, bring the water, remaining 1 Tbs olive oil and remaining 1/4 tsp salt to a boil in a medium saucepan over medium high heat.
10. Remove from the heat and stir in the couscous.
11. Cover and let stand for 5 minutes.
12. Toss with 1 cup of the cheese.
13. Transfer the cooked couscous to a serving bowl and top with the shrimp and tomatoes.
14. Sprinkle the top with the remaining 1/4 cup of cheese.
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