THIS is what you should make for dinner this weekend! (If I do say so myself.) I ripped this recipe out of Health magazine a while back and have been passing over it in my recipe file for far too long. It finally made the cut this week…and WOW…I’m so glad it did! My kids scarfed it down, my husband raved about it, and I’m already planning for the next time I can make it. Yum. As if that endorsement weren’t enough, this takes 10 minutes of prep time and cooks in about 5 minutes. Amazing.
I made some adaptations to the original recipe which I’ve included in the version below. I added asparagus because I thought it needed more vegetables and asparagus is perfectly in season right now! I also decided to serve it over Israeli Couscous, which is the larger couscous that looks like little tapioca balls. I like the texture better than the super fine couscous you generally see in stores. You can find Israeli Couscous in the bulk foods aisle of Whole Foods or other grocery stores, or sometimes in a box near the rice in most grocery stores. If you can’t find it, don’t sweat it. I’m sure traditional couscous would work just fine! In case couscous is new to you, it’s basically just a tiny shape of semolina pasta, not a grain unto itself.
Shrimp with White Beans and Asparagus over Israeli Cous Cous
adapted from Health Magazine recipe
serves 4
1 10 oz. box (1.5 cups bulk) Israeli Cous Cous, cooked according to package instructions
1 lb. asparagus, cut into 1″ pieces, blanched (see below for instructions)
1 Tbsp. olive oil
2 Tbsp. butter, divided
2 garlic cloves, chopped
8 scallions, chopped (about 1 bunch)
1 lb. medium shrimp, raw, peeled and deveined
1 (15.5 oz) can cannellini beans, drained and rinsed
1/2 cup fresh parsley, chopped
2 Tbsp. fresh lemon juice
1 tsp. kosher salt
1/2 tsp. pepper
Cook couscous and set aside.
Heat 1 Tbsp. olive oil and 1 Tbsp. butter in large skillet over medium-high heat. Add garlic and scallions; cook 30 seconds.
Add shrimp and cook, stirring, 3 minutes or until they begin to turn pink.
Add asparagus, beans, parsley, lemon juice, remaining 1 Tbsp. butter, salt and pepper. Cook 2-3 minutes or until heated through. Taste and adjust seasoning as desired.
Serve over couscous.
How to blanch asparagus:
Wash and cut the asparagus into 1″ pieces. Place in a microwave safe bowl with 2 Tbsp water. Cover with plastic wrap. Microwave for 2 minutes on high. Immediately transfer asparagus pieces to a bowl of ice water to stop the cooking. After 2 minutes, remove cooled, blanched asparagus from ice water and set aside until ready to use.