Lemon Oregano Shrimp over Peppered Couscous

Recipe by jenne
READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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