Shrimp Over Israeli Couscous

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By Chef Jim

Story Published: Oct 13, 2011 at 6:56 AM MDT

Story Updated: Nov 16, 2011 at 11:09 AM MDT

1 cup Israeli couscous (large pearls)
1 cup sugar snap peas, strings removed and halved
3 Tbsp. unsalted butter, divided use
10 oz. shrimp, peeled and deveined
1/2 cup dry white wine
2 small tomatoes, finely chopped
2 pinches sugar
1 Tbsp. fresh tarragon, chopped

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Cook couscous in well-salted boiling water, uncovered until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1 Tbsp. butter and salt and pepper to taste.

While couscous and sugar snaps cook, toss shrimp with 1.4 tsp each of salt and pepper. Heat remaining butter in a heavy skillet over medium high heat until foam subsides. Saute shrimp, turning once, until just cooked through, about 3 minutes total. Transfer shrimp with a slotted spoon to a plate.

Add wine, tomato and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in tarragon.

Season again with salt and pepper. Serve shrimp and pan sauce on top of the Israeli couscous

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