Shrimp With Pearls

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1/2 cup israeli couscous (pearl couscous)
• 1/2 cup sugar snap pea, strings removed, then halved
• 1 1/2 tablespoons unsalted butter, divided
• 5 ounces shrimp, peeled and deveined
• 1/4 cup dry wine
• 1 small tomato, finely choped
• 1 pinch sugar
• 1 tablespoon tarragon, chopped

Recipe

• 1 cook couscous in well-salted boiling water, uncovered until tender, about 10 minutes. stir in sugar snap peas 3 minutes before couscous is done. drain and transfer to a bowl, then stir in 1/2 tbsp butter and salt and pepper to taste.
• 2 while couscous and sugar snap peas cook, toss shrimp with 1/8 tsp each of salt and peper. heat remaining tbsp butter in a 10-inch heavy skillet over medium-high heat until foam subsides. saute shrimp, turning once, until just cooked through, abut 3 minutes total. transfer shrimp with a slotted spoon to a plate.
• 3 add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. return shrimp to skillet and stir in taragon.
• 4 season with salt and pepper. serve shrimp and pan sauce on top of pearl couscous.