Hello there friends, today I'm going to show you how to make an amazing and easy-to-make appetizer. A Creamy Garlic Shrimp served with couscous, but you can certainly serve it with any grain or small pasta of your choice!
2tablespoonsPesto Olive Oil or Extra Virgin Olive Oil
About 16 fresh Shrimp, peeled and de-veined (U-15 per pound), 4 Shrimps per person
2medium Shallots, very finely chopped
1tablespoonGarlic chopped
¼cupWhite Dry Vermouth
½cupTomatoes - peeled, seeded and diced
Salt and Pepper to taste
½cupHeavy Whipping Cream
2tablespoonsSweet Butter
1tablespoonCornstarch, diluted in 1 tablespoon water
For the Couscous:
Makes 2 cups cooked Couscous
1cupCouscous
2tablespoonsPesto Olive Oil
1tablespoonSweet Butter
2Shallots minced
1cupmixed Peppers cut into very small dice
1teaspoonParsley finally diced
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Recipe 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.
You can find the items below used in making this dish at our online store!