Shrimp and peas a light and easy dinner
Until the temperature outside feels like fall, cooking something quick and light still seems like a fine idea. So toast some pearled couscous to coax out its nutty flavor, and cook it on the stove top at the same time a mix of shrimp and peas roast in the oven on a sheet pan, which will bring forth the natural sweetness in each. A little apricot jam helps on that score and keeps the shrimp moist as well.
Toss the elements together with a lemony vinaigrette, serve with slices of tomato and avocado, and that’s it.
ROASTED SHRIMP AND PEA COUSCOUS
4 servings
1 pound peeled and deveined frozen shrimp, preferably U.S. wild-caught
1 tablespoon plus 2 teaspoons apricot jam
¼ cup extra-virgin olive oil 1 cup frozen green peas 1 cup dried pearled (Israeli) couscous 2 cups water
½ teaspoon kosher salt
1 medium shallot Lemon half Freshly ground black pepper Small handful fennel fronds, for garnish (may substitute fresh dill)
Preheat the oven to 400 degrees.
Peel the frozen shrimp — wet it first if you need to — and place in a medium bowl, discarding the shells and tails (or freeze the shells and tails to make stock later).
Add the tablespoon of apricot jam and 1 tablespoon of the oil. Toss to coat, then arrange the shrimp on a rimmed baking sheet, scattering the frozen peas on there too. Roast for about 6 minutes, or until the shrimp are opaque and the peas are warmed through.
Meanwhile, heat a tablespoon of the oil in a medium saucepan over medium-high heat. Stir in the couscous; cook for 2 to 3 minutes, until lightly toasted. Pour in the water and add ¼ teaspoon of the salt; once the liquid begins to boil, reduce the heat to medium-low and cook, uncovered, for 8 to 10 minutes.
Mince the shallot and transfer it to a liquid measuring cup. Squeeze in the lemon juice, add the remaining 2 teaspoons of apricot jam, the remaining 2 tablespoons of oil, the remaining
¼ teaspoon salt and a pinch or two of pepper, whisking to form a vinaigrette.
Drain the couscous, as needed, or simply use a slotted spoon to transfer it to individual bowls.
Divide the shrimp and peas among the bowls. Drizzle the vinaigrette over each portion, then garnish with fennel fronds. Serve warm.
PER SERVING: 410 calories, 29 g protein, 42 g carbohydrates, 15 g fat, 2 g saturated fat, 185 mg cholesterol, 320 mg sodium, 2 g dietary fiber, 7 g sugar