Ingredients:
3 navel oranges (get the large ones)
1 1/2 C water
1 C couscous (I also like using bamboo rice)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 T olive oil
1 lb large shrimp, shelled and deveined, with tail removed
1 C frozen peas, thawed (let them sit in a strainer all day so they are room temperature)
2 Tbl finely (and I do mean finely) chopped red onion
Instructions:
- Grate 1 tsp orange peel and squeeze 1/2 C juice. Peel remaining two oranges and cut each orange horizontaly into thin slices, then cut those in half. Set everything aside.
- Heat water to boiling and stir in couscous, salt and 1/8 tsp pepper. Cover and remove from heat. Keep covered and in a warm spot until shrimp is done.
- Stir the shrimp, orange peel, juice and remaining 1/8 tsp pepper in a bowl to coat shrimp.
- In a nonstick skillet heat oil over medium heat until it is very hot but not smoking. Stir in shrimp and any loose ingredients and cook, stirring occasionally, until opaque throughout, about 3 to 4 minutes. Do not overcook.
- Fluff the couscous and add peas, onion, and reserved orange slices.
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