Yield: Serves 4

Ingredients

• 1 cup (6 ounces) Israeli couscous or regular couscous if preferred.
• 16 sugar snap peas, string removed, halved
• 3 tablespoons butter
• 16 large jumbo shrimp (under 15 per pound), deveined, shell removed, tail remaining
• 1/2 teaspoon red pepper flakes or Siracha sauce (adjust according to personal taste)
• 1 cup white wine
• 2 large tomatoes, skin removed and coarsely chopped
• 4 tablespoons tarragon, chopped
• 4 tablespoons chives, cut finely with scissors
• Salt and Pepper

Instructions

1. Cook couscous in 2 cups well salted boiling water, uncovered for 6 minutes. Add snap peas and continue cooking an additional 4 minutes. Drain excess liquid and transfer to a bowl. Stir in 1 tablespoon butter. Salt and pepper to taste, set aside.

2. When snap peas are added to the couscous, prepare the shrimp by tossing with 1/2 teaspoon salt and pepper. Heat remaining 2 tablespoons of butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Add shrimp, chili flakes or hot sauce. Continue cooking, turning once, until cooked through, approx. 3 minutes. Transfer shrimp with a slotted spoon to a small plate.

3. Add wine and tomato to the heavy skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in tarragon.

4. Season generously with salt and pepper. Serve shrimp over couscous and garnish with chives.

Note: If you like spicy food, add a few dashes of habanero sauce to each plate before serving.

Other Shrimp Recipes

Spicy Shrimp Salsa
Stir Fried Shrimp

Tips

Couscous