Lemon Oregano Shrimp over Peppered Couscous
photo by Papa D 1946-2012
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
-
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
directions
- 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.
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Reviews
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As I would expect from a fellow Bum Bag Hag, this was really delish! I followed the directions exactly, except for that I only had somewhat smaller shrimp. This resulted in the shrimp getting overcooked somewhat as the sauce reduced, but that is not the fault of the recipe! I didn't add any feta or pine nuts, and didn't miss them. Made for ZWT6, Whine and Cheese.
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Just delicious!! This recipe is so easy to prepare and impressive to serve. I made it exactly as written and we enjoyed it so much. I probably would increase the red pepper flakes next time, but it could be that the ones I used were not very potent. I also skipped the pine nuts and feta, it was perfect just the way it was. Thanks for posting! :)
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RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri