"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Gingery Shrimp and Couscous Recipe

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This recipe for Gingery Shrimp and Couscous, by , is from Moira's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Moira Hyland
Added: Tuesday, August 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon olive oil
1 large yellow onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons finely chopped ginger
1 cup white wine
1 pound shrimp, peeled and deveined
8 ounces snow peas, cut in half on a diagonal
1/3 cup fresh cilantro, roughly chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 10-ounce box (1 1/2 cups) couscous

Directions:
Directions:
Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes. Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil. Nestle the shrimp in the onions and simmer for 2 minutes. Add the snow peas and stir to combine. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes. Stir in the cilantro, salt and pepper. Meanwhile, cook the couscous according to the package directions. Divide the couscous among individual bowls and spoon the shrimp and snow peas over the top.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30

 

 

 

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