Lemony Shrimp With White Beans And Couscous Recipes

LEMONY SHRIMP AND BEAN STEW

Steps:

• Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
• In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
• Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

BUTTERY SHRIMP WITH MARINATED WHITE BEANS

Steps:

• Remove lemon peel in wide strips with a vegetable peeler, avoiding white pith. Finely chop strips to equal 1 tablespoon; transfer to a medium bowl. Squeeze lemons to equal 3½ tablespoons juice. Add beans, 3 tablespoons oil, ¾ teaspoon salt, and 2 tablespoons lemon juice to chopped lemon peel in bowl.
• Place garlic, crushed red pepper, 2 tablespoons butter, and remaining 2 tablespoons oil in a large skillet. Cook over medium, stirring often, until garlic is lightly golden, about 4 minutes. Add wine and cook until reduced by half, about 1 minute.
• Add shrimp and increase heat to medium-high. Cook until shrimp are just opaque, 3 to 4 minutes. Stir in parsley and remaining 1½ tablespoons lemon juice, ½ teaspoon salt, and 1 tablespoon butter. Serve over beans with bread, if using.

LEMONY SHRIMP WITH WHITE BEANS AND COUSCOUS

Steps:

• Bring two cups water to a boil in a pan. Add couscous and 1/4 tsp salt. Remove from heat, cover, and let stand 5 minute Fluff with a fork.
• Heat 2 tsp butter in a large skillet over medium high heat.
• add garlic and scallions; cook 30 seconds.
• add shrimp and stir about 3 min untill shrimp begin to turn pink.
• stir in beans, parsley, lemon juice, remaining butter, remaining 1 tsp salt, and 1/4 tsp pepper.
• cook 2-3 min until heated through.
• serve with the couscous.