Shrimp And "Pearls"
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
57
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 tbsps
Unsalted Butter (divided)1 cup
White Wine (dry)1 small
Tomato (finely chopped)1 pinch
Sugar1 tbsp
Tarragon (chopped)Directions:
1
Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes
2
Stir in sugar snaps 3 minutes before couscous is done
3
Drain and transfer to a bowl, then stir in 1/2 tablespoon butter and salt and pepper to taste
4
While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper
5
Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides
6
Sauté shrimp, turning once, until just cooked through, about 3 minutes total
7
Transfer shrimp with a slotted spoon to a plate
8
Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes
9
Return shrimp to skillet and stir in tarragon
10
Season with salt and pepper
11
Serve shrimp and pan sauce on top of pearl couscous
12
Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes
13
Stir in sugar snaps 3 minutes before couscous is done
14
Drain and transfer to a bowl, then stir in 1/2 tablespoon butter and salt and pepper to taste
15
While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper
16
Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides
17
Sauté shrimp, turning once, until just cooked through, about 3 minutes total
18
Transfer shrimp with a slotted spoon to a plate
19
Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes
20
Return shrimp to skillet and stir in tarragon
21
Season with salt and pepper
22
Serve shrimp and pan sauce on top of pearl couscous