Consider the versatile shrimp. They are quick to fix and most folks find them an agreeable dish in most forms. When we lived in Charleston, I frequently met the shrimp boats and purchased some of their haul right at the pier, heads and all. The heads went into the stockpot for seafood stock and the bodies were enjoyed in salads, as Coquille St. Jacques, scampi (my mother's favorite)--so many ways. Today I'm sharing a new recipe that we're enjoying. It is a company-worthy dish. The first time I prepared it, I served it over black rice which made an elegant presentation. This time, the shrimp is served over couscous that I prepared using chicken stock instead of water.
Shrimp in Chardonnay-Dijon Sauce based on a recipe from the Chicago Tribune
1 cup couscous
1 1/4 cup water or chicken stock
Splash of olive oil
1. Bring the water or stock to a boil.
2. Add a splash of olive oil, stir in the couscous. Cover and turn heat off. Let stand for 15 minutes. Fluff with a fork before serving.
For the shrimp sauce:
1 pound large shrimp, peeled and deveined
Salt and freshly ground black pepper to taste
2 Tbsp olive oil
1 cup chardonnay of other dry white wine
1/2 cup heavy cream (don't substitute--it's only 1/8 cup per person!)
1 Tbsp Dijon mustard
2 Tbsp chopped flat leaf parsley
1. Heat a large skillet over medium heat and add the oil. Heat for 30 seconds and add the shrimp in one layer. Saute until pink, about two minutes per side. Remove to a heated bowl and cover with foil. Keep warm.
2. Heat the same skillet to high and pour in the wine. Stir to deglaze the pan and cook until the wine is reduced by about half-- 4 to 5 minutes. Reduce the heat to medium and stir in the heavy cream. Cook for 1 minute and stir in the mustard. Cook, stirring frequently until the sauce thickens slightly. This will take about 3 minutes. Add the shrimp back to the pan and heat through.
3. Serve shrimp and sauce over the couscous. Sprinkle with the parsley.