This is kinda a "fly by the seat of your pants" recipe. I don't really like to cook on Sundays, so I just throw something together. I call it "scampi-ish" b/c I'm not using lemon, adding some tomatoes, and serving it over couscous.
Shrimp Scampi-ish
Serves 2
1/2 pound shrimp, peeled an deveined
2 cloves garlic, pressed
1 tomato, seeded and chopped
2 tablespoons butter
sprinkle of crushed red pepper
couple dashes of salt
1/2 cup couscous
chicken broth
Prepare couscous according to directions, substituting chicken broth for the water. While couscous is sitting, heat butter and garlic in skillet over medium heat just until it starts to bubble. Add tomatoes, shrimp, salt, and red pepper and cook until shrimp are opaque.
Fluff couscous with a fork. Serve shrimp and sauce on top.
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