Recipe for 7-minute chile shrimp

Ingredients

  • 2/3 cup couscous
  • 3 tablespoons extra-virgin olive oil
  • 1 pound shelled and deveined medium shrimp
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons unsalted butter
  • One 15-ounce can butter beans, rinsed and drained
  • 2 tablespoons capers
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley

Cooking Directions

In a bowl, stir the couscous with 3/4 cup of boiling water. Cover with a lid and steam for 5 minutes.

Fluff with a fork.

Meanwhile, in a nonstick skillet, heat 2 tablespoons of the oil.

Add the shrimp and crushed red pepper and cook over moderately high heat until golden, 2 to 3 minutes; transfer to a plate.

Add the butter to the skillet.

Add the beans, capers and lemon juice and cook, stirring, for 2 minutes.

Fold the bean mixture, parsley and remaining 1 tablespoon of olive oil into the couscous; season with salt and pepper.

Serve topped with the shrimp.

7-minute chile shrimp Photos

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