Gingery Shrimp With Couscous |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Real Simple magazine, June, 2007. I don't want to lose this. Couscous could be replaced with brown rice or barley for a healthy whole-grain lift. Ingredients:
1 tablespoon olive oil |
1 large yellow onion, chopped |
3 garlic cloves, finely chopped |
3 tablespoons gingerroot, finely chopped |
1 cup white wine |
1 lb shrimp, peeled, deveined |
8 ounces snow peas, cut in half on the diagonal |
1/3 cup fresh cilantro, roughly chopped |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
1 (10 ounce) box couscous, 1 1/2 cups |
Directions:
1. Heat oil in a large skillet over medium heat.
2. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes.
3. Stir in the garlic and ginger and cook 2 minutes.
4. Add the wine and bring to a boil.
5. Nestle shrimp in the onions and simmer for 2 minutes.
6. Add the snow peas and stir to combine.
7. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes.
8. Stir in the cilantro, salt, and pepper.
9. Meanwhile, cook the couscous according to the package directions.
10. Divide the couscous among 4 individual bowls and spoon the shrimp and snow peas over the top.
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