Classic buttery, garlicky, and citrusy shrimp scampi served over Israeli couscous
Black Tiger Shrimp
Black Tiger Shrimp bathed in a luscious sauce, boasting the perfect balance of rich butter, aromatic garlic, and a vibrant citrus twist. Served atop a bed of Israeli couscous, the tender shrimp and fluffy couscous create a delightful dance of textures. It's a dish that effortlessly captures the essence of coastal bliss and culinary indulgence. As you take a bite, let the flavors transport you to that magical beach in Italy, where we discovered the captivating allure of this classic somewhere outside Genoa.
1 pound large Black Tiger Shrimp, peeled, deveined
- 2 cups (dry) israeli couscous
- 4 garlic cloves, 2 grated, 2 thinly sliced
- 3 tablespoons olive oil
- 2/3 cup dry white wine
- 2 lemons (1 for lemon wedges for serving)
- ¼ cup (½ stick) unsalted butter
- 3 tablespoons chopped parsley
- salt and pepper, to taste
- pinch red pepper flakes
- warm french bread (for serving)
- Season shrimp all over with salt and pepper to taste. Add to a bowl and toss with 1 tablespoon olive oil, juice from half a lemon, and minced garlic. Let marinate in the fridge for 30 minutes to 1 hour (this isn’t essential, however, it adds a lot of flavor to the shrimp and is highly recommended).
- Cook couscous per the instructions on the packaging. Set aside and keep warm/covered.
- Meanwhile, heat the remaining 2 tablespoons of olive oil on medium heat in a large pan. Add shrimp mixture (including lemon and oil from the bowl) and cook until shrimp are just pink but slightly undercooked, 1 minute per side. Transfer shrimp to a plate with tongs leaving all oil behind in the pan. Add sliced garlic and red pepper flakes and simmer for 1 minute. Add wine and juice from the remaining half of the lemon. Let cook until slightly reduced, about 2 minutes. Add butter and cook, twirling around the pan as it melts. Simmer until sauce slightly thickens, about 5 minutes.
- Add shrimp back into the pan and cook for another 2 minutes or until the shrimp are fully cooked through. Stir in all couscous and toss with shrimp until fully coated in lemon butter sauce. Top with fresh parsley and serve immediately with lemon wedges and warm french bread.
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