Chile Shrimp with Butter Beans and Lemony Couscous
There's nothing I love more than a restaurant-worthy meal that is healthy, easy to make, and can be made in ten minutes flat. My Mother-in-Law recently introduced me to Chile Shrimp with Butter Beans and Lemony Couscous and it is fantastic as a light appetizer or entree. It has the perfect amount of spice that's balanced by a lemony couscous topped with meaty butter beans and capers. I recently served it with a kale caesar salad and a brussel sprout, pancetta, and parmesan flatbread (which I will feature soon).
Recipe after the jump: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
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.
Recipe/PC: Food & Wine