Best 2 Lemon Oregano Shrimp Over Peppered Couscous Recipes

LEMON OREGANO SHRIMP OVER PEPPERED COUSCOUS

Steps:

• In a medium bowl, combine the garlic, oregano, lemon juice, salt, pepper and shrimp. Mix gently and refrigerate for 30 minutes.
• To make the couscous, combine the bell pepper, broth, pepper flakes, salt and olive oil in a small saucepan. Bring to a boil.
• Stir in the couscous, cover and remove from the heat for five minutes.
• Lift the lid and fluff the couscous with a fork. Set aside while cooking the shrimp.
• Remove the shrimp from the marinade. Discard marinade.
• Heat the 2 tablespoons olive oil in a large saute pan until very hot and add the shrimp, making sure not to crowd the pan.
• Cook for about 2 minutes per side, until the shrimp curls and is almost opaque.
• Add the wine, scraping up the brown bits from the pan. Allow the wine to reduce by almost half, for about 2 to 3 minutes.
• Remove from the heat, add the butter and swirl in until it has thickened the sauce. Adjust seasoning with salt and pepper if needed.
• Place a scoop of couscous in shallow bowls and top with shrimp. Drizzle sauce over the top.

SHRIMP SCAMPI WITH LEMON COUSCOUS

Steps:

• In a small saucepan, bring broth and 1 tablespoon lemon juice to a boil. Stir in couscous, 1 tablespoon butter, 1 tablespoon parsley and lemon zest. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. , Meanwhile, in a large skillet, stir oil and remaining butter over medium-high heat until butter is melted. Add garlic; cook and stir until tender. Add shrimp; cook for 1 minute on each side or until shrimp turn pink. , Add the wine, salt, pepper and remaining lemon juice; cook 2-3 minutes longer or until heated through. Serve with couscous. Sprinkle with cheese and remaining parsley.