Lemon-Garlic Shrimp and Couscous

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.


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