The Bon Vivant Gourmet

I picked up some couscous at the store. Why? Why not? Despite the fact that I had no idea what it was.

24 fresh or frozen large shrimp
1 T olive oil
4 cloves garlic, minced
1 t dried tarragon, crushed
1/2 t dried thyme, crushed
1/4 t celery salt
1 pkg (5.6 oz) toasted pine-nut flavored couscous
1 1/4 cups chicken broth
1 jar (8 oz) oil packed dried tomatoes, drained and chopped
2/3 cup sliced green onions
1/3 cup lemon juice
1/4 cup butter, melted
1 pkg (6 oz) fresh baby spinach
12 pitted olives, halved
1 T snipped fresh parsley
shredded parmesan cheese

Thaw shrimp, if frozen. Peel and devein, if necessary. Rinse shrimp, pat dry. Place shrimp in a large self-sealing plastic bag. Add oil, garlic, tarragon, thyme, and celery salt. Seal bag and turn to coat shrimp evenly. Marinate in refrigerator for 1 hour.

Prepare couscous according to package directions using the 1 1/4 cups broth in place of water. Stir tomatoes and onions into couscous. Set aside. In a bowl combine lemon juice and butter; set aside. In a large skillet cook and stir shrimp with marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque. Pour half of the butter mixture over shrimp.

To serve, divide spinach among individual bowls. Spoon couscous mixture on spinach. Arrange shrimp on couscous; spoon remaining butter mixture over all. Sprinkle with olives, parsley, and parmesan.

Makes 4 to 6 servings.

Labels: entrees