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“Sauteed shrimp with with pearl couscous. The smple tomato and white-wine sauce adds spark.”
READY IN:
20mins
SERVES:
1
YIELD:
1 serving
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  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 taragon.
  4. Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.

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