1253. SHRIMP and BACON COUSCOUS

makes 4 servings


32 jumbo shrimp, frozen
5 pieces bacon
1/2 cup fresh green peas
1/2 cup water
1 teaspoon butter
1 small green onion
1/3 cup couscous
3 cloves garlic
2 medium green onions
2 medium celery stalks
1 medium tomato
fresh ground black pepper to taste
ground nutmeg to taste

In a 3-quart pan, bring water, peas, onion, and butter to a boil. Cover tightly. Remove from heat and quickly stir in couscous, cover and set aside.

While the couscous is absorbing water, chop garlic, onions, celery, and tomato. (Note: Keep tomatoes in a separate prep bowl. Also, keep green onion tops separate to use as topping later.)

In a large skillet, fry bacon until extra crispy. Remove skillet from heat. Open lid to couscous and add chopped tomatoes and crumble bacon into pan. Remove 2 Tbs of bacon drippings and set aside.
Return skillet to medium heat and add the celery, garlic, chopped onion bulbs and cook until almost soft. Remove skillet from heat, and add to couscous pan.

Return skillet to medium-high heat, coat with bacon dripping and generously sprinkle the bottom of the pan with ground black pepper and nutmeg. Increase heat to high and add shrimp. Quickly brown shrimp front and back, 3-5 minutes. Remove from heat, and add couscous mixture to skillet and toss. Cover for 10 minutes and then serve topped with reserved green onions.


courtesy of: Zorba Paster on Your Health, Wisconsin Public Radio, 821 University Avenue, Madison, Wisconsin 53706