cooking for your boyfriend

Saturday, August 28, 2010

Shrimp Scampi and Pesto Couscous

This only took 20 minutes to make and it tastes great.  Serves 2 hungry boyfriends.

Ingredients
  • 1 1/2 cups of couscous
  • 2 cups of water
  • 1 lb of shrimp, peeled and deveined
  • 1 tbsp of fresh parsley, chopped (for sprinkling)
  • 2 cloves of garlic, chopped
  • Juice of 1 lemon, plus 1 tsp of zest
  • 1/2 cup of chicken stock
  • a pinch of red pepper flakes


For the Pesto:
  • 2 cups of fresh basil leaves
  • 1/3 cup of chopped walnuts
  • 1/3 cup of grated parmesan cheese
  • 2 cloves of garlic, chopped
  • 1/2 cup of olive oil
  • salt and pepper

Directions


1. Make the pesto.  In a food processor pulse together the basil, walnuts, parmesan cheese, and garlic.  With the motor running, slowly pour in the olive oil through the feeding tube.  Salt and pepper to taste.


2. Make the couscous.  In a medium sauce pan, pour in 2 cups of water.  Add a pinch of salt and a splash of olive oil.  Bring to a boil.  Add the couscous, stir once with a wooden spoon, cover, and remove from heat.  Let it sit for 5 minutes.


3.  Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat.  Add the garlic, lemon zest, and red pepper flakes and cook for 30 seconds.  Add the chicken stock and lemon juice.  Once the liquid starts to bubble, add the shrimp.  Season with salt and pepper and stir a few times.  Cook for about 2-3 minutes, or until the shrimp are opaque and cooked through.


4.  Present to your boyfriend.  Mix the pesto into the couscous.  If the pesto starts to lump, add a few drops of olive oil.  Pour the couscous onto a dinner plate.  Add the shrimp and pour over about 2 tbsp of the cooking liquid.  Sprinkle on some parsley for a finishing touch.  Dinner is served!


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