Shrimp Scampi With Lemon Couscous Recipes

Steps:

• In a small saucepan, bring broth and 1 tablespoon lemon juice to a boil. Stir in couscous, 1 tablespoon butter, 1 tablespoon parsley and lemon zest. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. , Meanwhile, in a large skillet, stir oil and remaining butter over medium-high heat until butter is melted. Add garlic; cook and stir until tender. Add shrimp; cook for 1 minute on each side or until shrimp turn pink. , Add the wine, salt, pepper and remaining lemon juice; cook 2-3 minutes longer or until heated through. Serve with couscous. Sprinkle with cheese and remaining parsley.

Steps:

• Heat a large skillet over high heat for 1 to 2 minutes. You want the pan hot but not smoking hot; you can add a few drops of water to see if they sear and evaporate immediately. Swirl in the butter and olive oil until the butter melts and the pan smokes lightly. Toss in the garlic and cook, stirring, for about 30 seconds, or until fragrant. Carefully pour in the wine and cook, swirling, until reduced by half, 30 seconds to 1 minute. Season with salt, red pepper flakes and black pepper.
• Add the shrimp, constantly tossing until they just turn from translucent to slightly opaque or pink, 2 to 4 minutes, depending on the size. Add the lemon juice and parsley. Remove from the heat and serve immediately.

Steps:

• In a large pot, heat 1/4 cup olive oil. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree. Add a couple of tablespoons of water if needed - you want to end up with a broth. Check for seasoning.
• Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove from heat. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.
• In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning.
• To serve, mound the couscous in the center of a platter and top with the shrimp.

Steps:

• Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing., Thread shrimp onto metal or soaked wooden skewers. Grill shrimp, covered, on an oiled rack over medium-high heat until pink, 2-3 minutes on each side., Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.