Champagne Shrimp Israeli Couscous

1. 1

   Begin by cooking the Israeli couscous per the instructions on the box or bag.

2. 2

   As the Israeli couscous cooks, add 2 tbsps of butter and one finely diced shallot to a pan on medium heat.

3. 3

   After the shallot is softened, add the champagne to the pan and let it reduce for 3 minutes.

4. 4

   While the sauce reduces, take the tails off the frozen shrimp. Then add the shrimp to the sauce.

5. 5

   While the shrimp heats in the sauce , add the remaining butter and let it melt into the sauce.

6. 6

   Add the Israeli couscous to the sauce in the pan. Allow the couscous to absorb the sauce.

7. 7

   Add the parmasean cheese.

8. 8

   Serve hot. Add more parmasean cheese to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.