SHRIMP AND "PEARLS"
Provided by Andrea Albin
Categories Quick & Easy Dinner Shrimp White Wine Healthy Couscous Sugar Snap Pea Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 1 serving
Number Of Ingredients 8
Steps:
- Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 tablespoon butter and salt and pepper to taste.
- While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Sauté shrimp, turning once, until just cooked through, about 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 tarragon.
- Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.
GRILLED SHRIMP AND VEGETABLES WITH PEARL COUSCOUS
Provided by Melissa Roberts-Matar
Categories Cheese Garlic Herb Onion Shellfish Vegetable Lunch Shrimp Summer Grill/Barbecue Couscous Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- Whisk together vinegar, oregano, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until salt is dissolved. Add 1/3 cup oil in a slow stream, whisking until vinaigrette is combined.
- Heat 1 tablespoon oil in a wide 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. While couscous toasts, stir together broth, water, and saffron in a large glass measure. Add to couscous with 1/2 teaspoon salt and bring to a simmer, uncovered. Simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes. Stir vinaigrette to combine, then stir 2 tablespoons into couscous and let stand, uncovered, at room temperature.
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- Toss shrimp with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl and thread 4 or 5 shrimp onto each skewer (don't crowd, or shrimp won't cook evenly).
- Peel onions and trim root ends slightly, leaving ends intact, then halve lengthwise and cut halves lengthwise into 1/2-inch-wide wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a large bowl with zucchini. Toss vegetables with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Grill shrimp skewers on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until just cooked through, about 4 minutes total. Transfer shrimp, discarding skewers, to a clean bowl and toss with 2 tablespoons vinaigrette.
- Grill vegetables on lightly oiled grill rack, covered only if using a gas grill, turning over once, until just tender, about 5 minutes, transferring to bowl as grilled. Remove and discard picks from onions. Drizzle vegetables with remaining vinaigrette and toss to combine.
- Spoon couscous onto a large platter or shallow serving bowl. Arrange shrimp and vegetables on top of couscous and sprinkle with feta. Serve warm or at room temperature.
GARLIC SHRIMP WITH PEAS
Seek out shrimp in the shell and use the shells for a quick, easy seafood broth. Freeze what broth you don't use in the dish; it comes in handy when you need a seafood broth for a risotto or a stew.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place shrimp shells in a medium saucepan, add 1 quart water and salt to taste. Bring to a boil. Skim off foam, reduce heat, cover partly and simmer 30 minutes. Strain broth into a bowl and discard shells. Return broth to saucepan.
- Meanwhile, sprinkle shrimp with salt, toss and let sit for 15 minutes.
- Return broth to a boil and add peas. Boil 2 minutes, until just wrinkled and slightly tender. Scoop out with a skimmer or slotted spoon and set aside. Measure out 1/2 cup broth and set aside.
- Heat oil over medium heat in a wide heavy skillet. Add garlic and chile flakes. Cook, stirring, until garlic is fragrant and beginning to color, about 1 minute. Turn heat to medium-high and add shrimp. Cook, stirring, until shrimp turns pink, about 2 minutes. Add peas, cilantro and parsley and continue to toss in the pan for another minute. Stir in 1/2 cup broth and heat through while stirring to deglaze pan. Remove from heat, taste and adjust seasoning. Serve.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 7 grams, TransFat 0 grams
ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA
This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.
Provided by Susan Spungen
Categories dinner, quick, weeknight, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
- In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
- Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
- Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
- Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.
SEA SHELLS WITH SHRIMP & PEARLS
Shell shaped pasta with shrimp and peas, smothered in Alfredo sauce then sprinkled with grated parmasian cheese (if desired). *My kids ate this up. They liked it so much they had to name it. Its fast and easy not too expensive and you can make as much or as lttle as desired. Also tasted great as a lunch left over the next day.
Provided by 5mouths2feed
Categories One Dish Meal
Time 30m
Yield 1 Large pot or bowl, 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil the shell noodles till tender.dont over cook them.
- Pour noodles into a strainer and shake out all the excess water. Give the noodles a rinse while your at it. Place rinsed, drained noodles in a large bowl. Set aside.
- Bring 4 cups of water to a boild and drop in the shrimp. You can have as many or as few shrimp as you desire. Let the shrimp boil till they turn pink and are hot to the touch. Strain the shrimp and pour them in with the noodles. Now open and drain the can of peas. Pour those in the bowl with the shrimp and noodles. Now add both jars of Alfredo sauce and mix well.
- Try not to steal shrimp from the bowl or lick your fingers. Now sprinkle with Parmasian cheese and enjoy.
- Fast simple and a real proven crowd pleaser!
Nutrition Facts : Calories 1031.3, Fat 11.3, SaturatedFat 4.1, Cholesterol 1116, Sodium 1467.7, Carbohydrate 83.2, Fiber 7.7, Sugar 6.8, Protein 140
SHRIMP WITH PEARLS
Make and share this Shrimp With Pearls recipe from Food.com.
Provided by Sparkmonkey
Categories Healthy
Time 20m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 719.3, Fat 20.1, SaturatedFat 11.6, Cholesterol 321.8, Sodium 339.1, Carbohydrate 79.4, Fiber 7.8, Sugar 3.9, Protein 43.9
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