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Prep time
10 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
A simple, delicious and elegant Israeli couscous meal. —Lauren
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Ingredients
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1 3/4 cups
Israeli couscous
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1 1/4 cups
Champagne
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1
Shallot
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16
Jumbo frozen Shrimp (cooked or uncooked)
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3/4 cup
Grated parmasean
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1
Stick of butter (salted)
Directions
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Begin by cooking the Israeli couscous per the instructions on the box or bag.
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As the Israeli couscous cooks, add 2 tbsps of butter and one finely diced shallot to a pan on medium heat.
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After the shallot is softened, add the champagne to the pan and let it reduce for 3 minutes.
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While the sauce reduces, take the tails off the frozen shrimp. Then add the shrimp to the sauce.
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While the shrimp heats in the sauce , add the remaining butter and let it melt into the sauce.
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Add the Israeli couscous to the sauce in the pan. Allow the couscous to absorb the sauce.
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Add the parmasean cheese.
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Serve hot. Add more parmasean cheese to taste.
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