This Middle-Eastern recipe sounds delish and is healthy to boot! It is from Eatingwell.com. They also recommend sprinkling pine nuts and feta cheese over the top!
For the marinade
- 1 large garlic clove, minced fine
- 1 1⁄2 teaspoons dried oregano
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 12 large shrimp, shelled and deveined
For the couscous
- 1⁄2 red bell pepper, cut into fine dice
- 1 1⁄4 cups chicken broth (may sub veggie broth)
- 1 pinch red pepper flakes
- 1⁄4 teaspoon salt
- 2 teaspoons olive oil
- 3⁄4 cup couscous
For the sauce
- 2 tablespoons extra virgin olive oil
- 1⁄2 cup dry white wine
- 2 tablespoons unsalted butter, cold and cut into small pieces
- In a medium bowl, combine the garlic, oregano, lemon juice, salt, pepper and shrimp. Mix gently and refrigerate for 30 minutes.
- To make the couscous, combine the bell pepper, broth, pepper flakes, salt and olive oil in a small saucepan. Bring to a boil.
- Stir in the couscous, cover and remove from the heat for five minutes.
- Lift the lid and fluff the couscous with a fork. Set aside while cooking the shrimp.
- Remove the shrimp from the marinade. Discard marinade.
- Heat the 2 tablespoons olive oil in a large saute pan until very hot and add the shrimp, making sure not to crowd the pan.
- Cook for about 2 minutes per side, until the shrimp curls and is almost opaque.
- Add the wine, scraping up the brown bits from the pan. Allow the wine to reduce by almost half, for about 2 to 3 minutes.
- Remove from the heat, add the butter and swirl in until it has thickened the sauce. Adjust seasoning with salt and pepper if needed.
- Place a scoop of couscous in shallow bowls and top with shrimp. Drizzle sauce over the top.