hi there! i am have returned from the land of sun, sand, and cocktails! fortunately the beautiful weather in new york has made for a relatively painless reentry!
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| well, almost painless... this was a pretty great way to spend my days! |
i will share a few more scenes from my trip later this week, but i wanted to tell you all about the fabulous dinner that we made upon returning to our apartment last night - it was cheap, quick, easy, and so delicious!
we got up around 5am to make the trek back north, which literally involves planes, trains, and automobiles, so understandably we were both exhausted. since we had enjoyed so much amazing seafood in florida, we decided to continue that trend.
sautéed shrimp over israeli couscous with fresh tomato and lemon
this recipe is loosely based on one that i love from the kitchn - i love the silky texture of israeli couscous, and the flavors are very fresh and bright.
ingredients:
1 pound of shrimp (not pre-cooked)
1 cup of fresh tomato, chopped
1 clove of garlic, minced
1 cup of israeli couscous
2 cups of water
juice from 2 lemons
lemon zest (optional)
olive oil
white wine
salt and pepper
red pepper flakes
basil (for garnish)
prep steps:
peel and devein the shrimp. rinse in cold water and place on paper towel to dry.
chop tomatoes, mince garlic, squeeze lemons (do you have one of these gadgets? if not, you should look into it - it literally turns the lemon half inside out, getting all of the juice! it also comes in handy for making margaritas!)
for the couscous:
in a medium saucepan, bring 2 cups of salted water to boil. add 1 cup of israeli couscous, return to a boil, and then reduce heat to simmer for 8 - 10 minutes, stirring occasionally. drain couscous and return to saucepan. over low heat, drizzle 1 tablespoon of olive oil, the juice from one lemon (and some lemon zest if you like) and a splash of white wine over the couscous and stir. add the chopped tomato (we used multi-colored heirloom cherry tomatoes, but any sort will do.)
season with salt, pepper, and red pepper flakes to taste.
remove from heat.
for the shrimp:
heat 2 tablespoons of olive oil in a skillet over medium-high heat. add minced garlic and stir until golden.
add shrimp and turn frequently until pink and firm (about 4 minutes.)
pour in a splash of wine and the juice from the other lemon and reduce for another minute.
remove from heat.
serving:
spoon some couscous into a bowl and serve shrimp on top. garnish with the basil chiffonade (instructions on chiffonade here)
bon appétit!
we got up around 5am to make the trek back north, which literally involves planes, trains, and automobiles, so understandably we were both exhausted. since we had enjoyed so much amazing seafood in florida, we decided to continue that trend.
this recipe is loosely based on one that i love from the kitchn - i love the silky texture of israeli couscous, and the flavors are very fresh and bright.
ingredients:
1 pound of shrimp (not pre-cooked)
1 cup of fresh tomato, chopped
1 clove of garlic, minced
1 cup of israeli couscous
2 cups of water
juice from 2 lemons
lemon zest (optional)
olive oil
white wine
salt and pepper
red pepper flakes
basil (for garnish)
prep steps:
peel and devein the shrimp. rinse in cold water and place on paper towel to dry.
chop tomatoes, mince garlic, squeeze lemons (do you have one of these gadgets? if not, you should look into it - it literally turns the lemon half inside out, getting all of the juice! it also comes in handy for making margaritas!)
for the couscous:
in a medium saucepan, bring 2 cups of salted water to boil. add 1 cup of israeli couscous, return to a boil, and then reduce heat to simmer for 8 - 10 minutes, stirring occasionally. drain couscous and return to saucepan. over low heat, drizzle 1 tablespoon of olive oil, the juice from one lemon (and some lemon zest if you like) and a splash of white wine over the couscous and stir. add the chopped tomato (we used multi-colored heirloom cherry tomatoes, but any sort will do.)
season with salt, pepper, and red pepper flakes to taste.
remove from heat.
for the shrimp:
heat 2 tablespoons of olive oil in a skillet over medium-high heat. add minced garlic and stir until golden.
add shrimp and turn frequently until pink and firm (about 4 minutes.)
pour in a splash of wine and the juice from the other lemon and reduce for another minute.
remove from heat.
serving:
spoon some couscous into a bowl and serve shrimp on top. garnish with the basil chiffonade (instructions on chiffonade here)
bon appétit!
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