Source: Me, based off of Food Network Magazine, December 2010
The original recipe called for this to be served with grits, but I didn’t have any in (and usually don’t) and thought it would taste better over couscous. We enjoyed this a lot.
Makes 4 servings
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley
1 box cooked Couscous
Season the shrimp with salt and pepper. Melt the 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes.
Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
Serve over couscous and top with Parmesan.