Garlic Shrimp in a Snap
Katie: with shrimp that cooks in 3 minutes, and no-cook couscous, this meal is faster than my husband speaking Spanish on espresso. Hint: cut down on evening prep time by transferring frozen shrimp to fridge in the morning.
14 oz. medium frozen shrimp (raw, peeled, deveined)
1/2 tsp. minced garlic
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon canola oil
1 box whole grain couscous ("Near East" from Walmart)
1.5 cups chicken broth (Swanson's "Organic" or "Low Sodium Natural")
Juice of 2 lemons
1/4 tsp. salt
Sugar snap peas
1 red bell pepper, sliced into strips (optional)
Dump shrimp into a bowl and cover with cool water to complete thawing. Meanwhile, place snap peas in steamer and set for 15 minutes. Heat chicken broth in microwave for 3 minutes. Mix with couscous, and cover for 5 minutes.
Important: press all water out of shrimp with paper towels (do this several times until towels come out dry). Marinate shrimp with garlic and 1/4 tsp. salt. Stir and set aside. Add lemon juice and salt to couscous. Adjust salt to taste.
Heat butter and canola in heavy skillet over medium-high heat. When butter is sizzling, add shrimp. Resist the urge to stir. Put that spoon down! You want them to brown. Cook for 2 minutes on one side, and 1 minute on the other. Shrimp is done when slightly browned, and beginning to curl on edges. Serve over couscous with a side of snap peas.
For bell peppers (optional) sauté on medium heat for 2-3 minutes.