Friday, February 22, 2008

Ginger Shrimp

-1 tablespoon olive oil
-1 large yellow onion, finely chopped
-3 cloves garlic, finely chopped
-3 tablespoons finely chopped ginger
-1 cup white wine
-1 pound shrimp, peeled and deveined
-8 ounces snow peas, cut in half on the diagonal
-1/3 cup fresh cilantro, roughly chopped
-1/2 teaspoon kosher salt
-1/4 teaspoon black pepper
-One 10-ounce box (1 1/2 cups) couscous
-lemon zest and lemon juice
-Fish sauce
Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes. Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil. Nestle the shrimp in the onions and simmer for 2 minutes. Add the snow peas and stir to combine. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes. Stir in the cilantro, salt, pepper juice of half a lemon, zest of half a lemon and fish sauce. Meanwhile, cook the couscous according to the package directions. After couscous has cooked add left over cilantro, more lemon zest and lemon juice to the couscous pot and fluff with a fork. Divide the couscous among individual bowls and spoon the shrimp and snow peas over the top.

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