Shrimp and Peppers with Couscous
Slightly Southwest change up for shrimp
Ingredients:
2 lbs shrimp - you can use any size you want but I prefer the larger because I don’t spend nearly as much time peeling them
2 tbsp olive oil
1/2 red onion-thinly sliced
1 red bell pepper-thinly sliced (you can also use half of one color and half of another)
3 garlic cloves-thinly sliced
1/2 cup lime juice
1/4 cup tequila
1/2 cup chicken broth
1 tbsp butter-melted
1/2 tsp corn starch
3 cups spinach leaves (roughly 3 handfuls)
1 tsp crushed red pepper (optional)
dash of cumin
Directions:
Peel shrimp and set aside.
Heat olive oil in pan over medium heat. Once hot, put all the onions, peppers, and garlic in and saute.
Once the onion is mostly translucent, pour in the lime juice and tequila. While sizzling, gently scrape up some of the brown bits and allow almost all of the liquid to boil off.
Pour in the chicken broth and bring to a fast simmer.
Add the shrimp and season with 1/2 tsp salt, pepper, and dash of cumin. Add in the crushed red pepper if you want to use it.
At this point, follow the directions on the box of couscous. Once you turn the heat off, they’ll sit till ready to serve.
Once the shrimp is completely pink and curled, melt the butter and stir in the cornstarch. It’ll make a thick liquid and scrape all of that into the hot liquid. Immediately stir it up so that everything is well combined, turn it down to medium-low, and continue to simmer.
You’ll notice that the sauce will thicken slightly but not turn thick like gravy and that is okay. Turn the heat off and then add your spinach. The residual heat will wilt the spinach; just keep stirring and be patient.
Plate your couscous, spoon the shrimp and veggies over them, and enjoy!
