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Categories:Viewed: 36 - Published at: 6 years ago
Ingredients
- 12 cup israeli couscous (pearl couscous)
- 12 cup sugar snap pea, strings removed, then halved
- 1 12 tablespoons unsalted butter, divided
- 5 ounces shrimp, peeled and deveined
- 14 cup dry white wine
- 1 small tomatoes, finely choped
- 1 pinch sugar
- 1 tablespoon tarragon, chopped
Method
- 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.
- 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.
- 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.
- Season with salt and pepper.
- Serve shrimp and pan sauce on top of pearl couscous.
