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.
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.