Shrimp With Pearls

Sauteed shrimp with with pearl couscous. The smple tomato and white-wine sauce adds spark.

• Ready In: 20 mins
• Serves: 1
• Yields: 1 serving

Ingredients

• 1⁄2 cup israeli couscous (pearl couscous)
• 1⁄2 cup sugar snap pea, strings removed, then halved
• 1 1⁄2 tablespoons unsalted butter, divided
• 5  ounces shrimp, peeled and deveined
• 1⁄4 cup dry white wine
• 1  small tomatoes, finely choped
• 1  pinch sugar
• 1  tablespoon tarragon, chopped

Directions

1. 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.
2. 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.
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 taragon.
4. Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.