Shrimp and "Pearls"
A delicate dish combining pearl couscous with succulent shrimp, sugar snap peas, and fresh tarragon in a white wine sauce. The pearl couscous serves as a perfect base for the seafood, creating an elegant and flavorful meal.
Ingredients
- •½ cup pearl (Israeli) couscous
- •½ cup sugar snap peas
- •1½ tablespoons unsalted butter
- •5 ounces shrimp
- •¼ cup dry white wine
- •1 small tomato
- •1 pinch sugar
- •1 tablespoon tarragon
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
3 min
- 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 tarragon.
4 min
- 4.
Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.
1 min
