Lemon Shrimp Over Caper Couscous Recipe
Ingredients
| Large shrimp | 1 pound, deveined | |
| Garlic | 2 Clove (5gm), pressed | |
| Dried oregano | 3/4 Teaspoon, chopped | |
| Lemon peel | 1/2 Teaspoon, grated | |
| Pepper | 1/8 Teaspoon | |
| Dry sherry | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Fat | 2 Cup (16 tbs), reduced | |
| Asparagus | 8 Ounce | |
| 1 medium-size red bell pepper (about 6oz./170g) | ||
| 1 cup (185 g couscous | ||
| White distilled vinegar | 2 Tablespoon, seasoned | |
| Capers | 2 Tablespoon, drained | |
| Olive oil | 1 Tablespoon | |
| Lemon wedges and oregano sprigs | ||
Directions
1. In a large bowl, mix shrimp, garlic (if used) chopped oregano, 1/4 teaspoon of the lemon peel, and pepper. Set aside; stir occasionally.
2. To prepare sauce, in a small bowl, combine sherry and cornstarch; stir until blended. Stir in 1/2 cup (120 ml) of the broth; set aside.
3. Snap off and discard tough ends of asparagus; cut spears into 1/2-inch (1-cm) diagonal slices and set aside. Seed bell pepper, cut into thin strips, and set aside.
4. In a 3- to 4-quart (2.8- to 3.8-liter) pan, combine remaining 1 1/2 cups broth and remaining 1/4 teaspoon lemon peel. Bring to a boil over high heat; stir in couscous. Cover, remove from heat, and let stand until liquid has been absorbed (about 5 minutes). Stir in vinegar and capers. Keep couscous warm; fluff occasionally with a fork.
5. In a wide nonstick frying pan or wok, combine asparagus, bell pepper, and 1/3 cup (80 ml) water. Cover and cook over medium-high heat until asparagus is almost tender to bite (about 3 minutes). Uncover and stir-fry until liquid has evaporated. Remove vegetables from pan and set aside.
6. Heat oil in pan. When oil is hot, add shrimp mixture and stir-fry for 2 minutes. Stir sauce well and pour into pan; then return asparagus and bell pepper to pan. Cook, stirring, until sauce boils and thickens slightly and shrimp are just opaque in center; cut to test (1 to 2 more minutes). Remove from heat.
7. To serve, spoon couscous onto a rimmed platter; top with shrimp mixture. Offer lemon wedges to squeeze to taste; garnish with oregano sprigs
2. To prepare sauce, in a small bowl, combine sherry and cornstarch; stir until blended. Stir in 1/2 cup (120 ml) of the broth; set aside.
3. Snap off and discard tough ends of asparagus; cut spears into 1/2-inch (1-cm) diagonal slices and set aside. Seed bell pepper, cut into thin strips, and set aside.
4. In a 3- to 4-quart (2.8- to 3.8-liter) pan, combine remaining 1 1/2 cups broth and remaining 1/4 teaspoon lemon peel. Bring to a boil over high heat; stir in couscous. Cover, remove from heat, and let stand until liquid has been absorbed (about 5 minutes). Stir in vinegar and capers. Keep couscous warm; fluff occasionally with a fork.
5. In a wide nonstick frying pan or wok, combine asparagus, bell pepper, and 1/3 cup (80 ml) water. Cover and cook over medium-high heat until asparagus is almost tender to bite (about 3 minutes). Uncover and stir-fry until liquid has evaporated. Remove vegetables from pan and set aside.
6. Heat oil in pan. When oil is hot, add shrimp mixture and stir-fry for 2 minutes. Stir sauce well and pour into pan; then return asparagus and bell pepper to pan. Cook, stirring, until sauce boils and thickens slightly and shrimp are just opaque in center; cut to test (1 to 2 more minutes). Remove from heat.
7. To serve, spoon couscous onto a rimmed platter; top with shrimp mixture. Offer lemon wedges to squeeze to taste; garnish with oregano sprigs
Chef
