Shrimp With Pearls

1. 1

   Cook couscous in well-salted boiling water, uncovered until tender, about 10 minutes.

2. 2

   Stir in sugar snap peas 3 minutes before couscous is done.

3. 3

   Drain and transfer to a bowl, then stir in 1/2 Tbsp butter and salt and pepper to taste.

4. 4

   While couscous and sugar snap peas cook, toss shrimp with 1/8 tsp each of salt and peper.

5. 5

   Heat remaining Tbsp butter in a 10-inch heavy skillet over medium-high heat until foam subsides.

6. 6

   Saute shrimp, turning once, until just cooked through, abut 3 minutes total.

7. 7

   Transfer shrimp with a slotted spoon to a plate.

8. 8

   Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes.

9. 9

   Return shrimp to skillet and stir in taragon.

10. 10

    Season with salt and pepper.

11. 11

    Serve shrimp and pan sauce on top of pearl couscous.

* Per serving · 4 servings · Values may vary.

No additional tips available.