Friday, February 28, 2014

Shrimp with fire-roasted tomatoes & cannellini beans over pearl couscous

This is a really tasty dinner that comes together in minutes.  It's light & healthy & tangy but still satisfying and heart-warming all at the same time.

The 2 things to remember when cooking this dish is: 1 ) get your pan super smokin' hot to sear the shrimp (a cast iron pan is best) and 2) do not overcook the shrimp!  3-4 minutes in your hot skillet, tops.  Rubbery, overcooked shrimp = no bueno.

I love to serve this over toasted Israeli (aka pearl) couscous - it's got such a great consistency.  If you can't find this at your market, regular couscous or some rice would be delish as well.

serves 4

1 T. olive oil
6.3 ounce box of Israeli or pearl couscous
2 c. chicken broth

1 pound large shrimp - peeled & deveined, tails removed & patted dry
2 T. olive oil
3 cloves garlic - chopped, divided
zest of one lemon
1/2 t. kosher salt
fresh ground pepper

1 T. olive oil
15 oz. can fire-roasted tomatoes, drained
15 oz. can cannellini beans, drained and rinsed
1 8 oz. can tomato sauce
1 t. dried oregano
1/4 t. red pepper flakes
1/4 c. chopped parsley

Heat 1 T. olive oil in a saucepan over medium heat.  Add dry couscous and toast, stirring occasionally, until lightly browned - about 5 minutes.  Add 2 c. chicken broth, bring to a boil & cover.  Turn heat to a simmer and cook 10-12 minutes or until broth is absorbed.

In a bowl, combine shrimp, 2 T. olive oil, half of the chopped garlic, the lemon zest, salt & pepper.  Allow flavors to combine for 10 minutes.

In a saucepan heat, 1 T. olive oil over medium-low heat.  Add remaining garlic and cook one minute. Add fire-roasted tomatoes, cannellini beans, tomato sauce, oregano & red chili flakes.  Increase to medium heat and let flavors simmer together for 10 minutes, stirring occasionally.

Heat oil in a large heavy bottom skillet (preferable cast iron) over medium high heat - it should be smoking hot!  Add shrimp in a single layer and cook 1-2 minutes per side.  Do not overcook!  Pour the tomato & beans over the shrimp & stir to combine.  Salt & pepper to taste.  Add the parsley at the very end.

Ladle shrimp, tomato & bean mixture over couscous in bowls.  Serve steaming hot.

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