Lemony Shrimp With White Beans And Couscous Recipes

Steps:

• In a small saucepan, bring broth and 1 tablespoon lemon juice to a boil. Stir in couscous, 1 tablespoon butter, 1 tablespoon parsley and lemon zest. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. , Meanwhile, in a large skillet, stir oil and remaining butter over medium-high heat until butter is melted. Add garlic; cook and stir until tender. Add shrimp; cook for 1 minute on each side or until shrimp turn pink. , Add the wine, salt, pepper and remaining lemon juice; cook 2-3 minutes longer or until heated through. Serve with couscous. Sprinkle with cheese and remaining parsley.

Steps:

• Bring two cups water to a boil in a pan. Add couscous and 1/4 tsp salt. Remove from heat, cover, and let stand 5 minute Fluff with a fork.
• Heat 2 tsp butter in a large skillet over medium high heat.
• add garlic and scallions; cook 30 seconds.
• add shrimp and stir about 3 min untill shrimp begin to turn pink.
• stir in beans, parsley, lemon juice, remaining butter, remaining 1 tsp salt, and 1/4 tsp pepper.
• cook 2-3 min until heated through.
• serve with the couscous.

Steps:

• Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
• In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
• Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.