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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
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These pearls may not be from the seacouscous is actually a type of pastabut their firm texture makes them a natural partner for sautéed shrimp. The simple tomato and white-wine sauce adds spark. Ingredients:
1/2 cup pearl (israeli) couscous |
1/2 cup sugar snap peas, strings removed, then halved |
1 1/2 tablespoons unsalted butter, divided |
5 ounces peeled and deveined shrimp |
1/4 cup dry white wine |
1 small tomato, finely chopped |
1 pinch of sugar |
1 tablespoon chopped tarragon |
Directions:
1. Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 tablespoon butter and salt and pepper to taste.
2. While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Sauté shrimp, turning once, until just cooked through, about 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 tarragon.
4. Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.
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