Creamy Garlic Shrimp

 

Creamy Garlic Shrimp

Servings 4 Servings

Ingredients
  

For the Shrimp:

  • 2 tablespoons Pesto Olive Oil or Extra Virgin Olive Oil
  • About 16 fresh Shrimp, peeled and de-veined (U-15 per pound), 4 Shrimps per person
  • 2 medium Shallots, very finely chopped
  • 1 tablespoon Garlic chopped
  • ¼ cup White Dry Vermouth
  • ½ cup Tomatoes - peeled, seeded and diced
  • Salt and Pepper to taste
  • ½ cup Heavy Whipping Cream
  • 2 tablespoons Sweet Butter
  • 1 tablespoon Cornstarch, diluted in 1 tablespoon water

For the Couscous:

    Makes 2 cups cooked Couscous

    • 1 cup Couscous
    • 2 tablespoons Pesto Olive Oil
    • 1 tablespoon Sweet Butter
    • 2 Shallots minced
    • 1 cup mixed Peppers cut into very small dice
    • 1 teaspoon Parsley finally diced

    Instructions
     

    For the Shrimp:

    • In a skillet large enough to hold the shrimp without crowding, heat olive oil. When hot, add the shrimp and sauté for 1 to 2 minutes.  Turn shrimp on the other side, cook for a few seconds more and remove them and reserve on a plate.
    • In the same skillet, add the shallots and sweat them for 1 minute, making sure not to burn them.  Add the garlic, when fragrant, add the vermouth, add the tomatoes, cream, salt and pepper to taste parsley, add the shrimp back to the pan and cook for 2 more minutes.  Adjust the consistency with cornstarch if necessary.  Add butter of the heat and Serve immediately.

    For the Couscous:

    • Cook the couscous in water following the manufacturer direction. Couscous is a pasta you cook in salted water for however long it takes to cook thoroughly. Drain and add a couple tablespoons of butter or olive oil like you would for pasta.
    • In a frying pan, heat Olive oil, sauté the shallots until golden brown, add pepper.
    • When the vegetables are cooked add to the couscous, parsley mix well and serve.

    Notes

    For the Non-Stick Fry Pan:  click here
    For the Non-Stick Wok:  click here
    For the Pesto Olive Oil:  click here
    For the Israel Couscous:  click here