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Thursday
May132010

Lemon Tarragon Shrimp with Couscous and Roasted Tomato Jam


Last Friday was my birthday and to celebrate, we took a cooking class at a local cooking school/bakery that we love. We've taken classes there in the past and have always enjoyed them. It is a small setting with no more than 10-12 people. As you come in, you are served baguette with their absolutely delicious balsamic vinegar and olive oil to dip. You can buy wine by the glass as you sit and watch. You are provided with the recipes that are being cooked and the chef talks you through as they make it, including any tips or twists that they add along the way. After each dish is made, a generous portion is given to each person in attendance. This meal was one of the 4 meals that was cooked for us in the class titled "Special Meals Made Easy." I plan to make each of the other dishes as well. Though this recipe looks relatively involved, it is really very easy. And delicious. The recipe below reflects a serving size of 2.


For the Couscous:
1 cup Israeli Couscous
1 1/2 cup Water
1/2 of a container of Arugula

Basil
Olive Oil
Salt & Pepper

In a blender, mix together fresh basil, olive oil, salt, and pepper until it resembles the consistency of pesto. I eyeballed the amounts for all of them. Meanwhile, boil the water, add the couscous and reduce to a simmer until the couscous is tender. In a saute pan, wilt the arugula. Combine the couscous, arugula, and basil oil together and set aside.

For the Shrimp:
1/2 pound Large Shrimp, peeled, de-veined, and butterflied (there were 9 in my 1/2 lb)
1 Lemon
Tarragon
Salt
Pepper
Olive Oil

In a bowl, mix together olive oil, salt, pepper, tarragon, and lemon zest. Again, I eyeballed the amounts for this. Add the shrimp and toss to coat. In a skillet, add the shrimp and cook for about 2 minutes on each side, until they turn pink.

For the Tomato Jam:
1 pint Cherry Tomatoes
Olive Oil
Salt & Pepper
1 tablespoon Sugar

On a baking sheet, toss the tomatoes with olive oil, salt, and pepper, and roast them in a 450 degree oven until they begin to burst. When they are roasted, put the tomatoes in a saucepan with the sugar. Cook over medium heat, stirring to smash the tomatoes, and allow to thicken.

To assemble:
Put a scoop of couscous onto a plate and top with the shrimp. Squeeze the juice of half a lemon over the top. Serve topped or garnished with the tomato jam.




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