Ingredients
Instructions
Prepare pearl couscous according to package directions.
In a large saucepan over medium heat, add olive oil. Add shrimp and cook until pink, about 2 minutes on each side. Remove shrimp to a plate.
In the same skillet, add garlic, crushed red pepper, lemon juice, and broth. Cook 2-4 minutes until slightly reduced. Add butter and stir until melted. Simmer about 5 minutes, until thickened.
Add shrimp and cooked pearl couscous to skillet. Stir to coat and sprinkle with fresh parsley.
Serve with lemon wedges.
Recipe tip: Chicken broth can be replaced with dry white wine.
Shrimp Prep Work
Looking to make a succulent shrimp recipe? Generally speaking, whether you are working with fresh or frozen shrimp, the preparation method is the same. You'll need to give them some preparation time before you can skewer, stir-fry, or boil them for your preferred cocktail sauce.
Purchase unpeeled and deveined shrimp to begin with. Thaw the shrimp. The shrimp should be taken out of the bag and put in a basin of cold water before being refrigerated overnight. Prior to cleaning them once they have thawed, give them a salt water soak to restore their freshness.
Remove the shell with your fingers while using the other hand to peel off the shell's legs. Pull back by using your thumbs. The head will also detach. Holding the shrimp's body, tug on the tail to get rid of it. Use a small paring knife to cut down the back of the shrimp to devein it. After rinsing the shrimp, use your knife to cut off the vein. If you like, you can also use a toothpick. The shrimp should be cleaned and then placed in a new bowl of water.
Guidelines for Cooking with White Wine
Cook the wine separately and cut it down to half the original amount for cream sauces. After it has cooled, stir in the cream. The majority of recipes use 1/2 cup to 3/4 cup of wine.
Splash a few tablespoons of wine into the pan to deglaze after sautéing the vegetables.
Add wine to the broth when steaming or poaching seafood (mussels, clams, oysters).
A few tablespoons of wine can be added to marinades to assist the meat to become soft and caramelize during cooking.
The amount of alcohol in the meal will decrease the longer the wine is cooked. To totally get rid of the alcohol, boil it for up to 2.5 hours.
White wine that has been left open in the refrigerator is drinkable for up to a week and safe to use in cooking for two weeks.
If you enjoy cooking with shrimp be sure to try our Shrimp Salad with Bangkok Rice Recipe or our Seafood Risotto Recipe.
Other Meal Inspiration
If you are looking for something else to make, learn how to cook up some Pearl Couscous!
