Best Laid Plans - Shrimp With Mushroom Cream Sauce & Israeli Couscous

It was actually a little chilly out and I woke up thinking I’d make a long-cooking brisket. Unfortunately (or fortunately), the universe had other plans. My freezer had not shut completely the night before and my beautiful shrimp were now half-frozen - along with some other less dear ingredients that I had to toss.

But, when life hands you lemons...

INGREDIENTS

Shrimp & sauce

1 lb large shrimp, peeled & deveined

½ tsp kosher salt + ¼ tsp black pepper

2 tbsp olive oil, divided

8 oz cremini or button mushrooms, sliced

2 tbsp salted butter

3 cloves garlic, minced

1 small shallot, minced

½ cup dry white wine (or low-sodium stock)

¾ cup heavy cream

⅓ cup finely grated Parmesan

1 tbsp lemon juice

2 tbsp chopped parsley, plus more to finish

Israeli couscous

1 tbsp olive oil

1½ cups Israeli (pearl) couscous

2¼ cups low-sodium chicken or vegetable stock

½ tsp kosher salt

1 tbsp butter (optional)

Zest of ½ lemon

2 tbsp chopped parsley

METHOD

Start the couscous. Warm 1 tbsp olive oil in a saucepan over medium heat. Add couscous and toast ~2 minutes until lightly golden.

Stir in stock and salt; bring to a boil, cover, and simmer 8–10 minutes until tender. Take it off the heat, rest 5 minutes; stir in butter, lemon zest, and parsley.

Sear the shrimp. Pat shrimp dry; season with salt and pepper.

Heat 1 tbsp oil in a large skillet over medium-high. Heat garlic for a minute or so, then add shrimp. Sear shrimp 1–2 minutes per side until just pink; transfer to a plate.

Make the mushroom cream sauce. In the same skillet, add remaining oil (and butter if using). Sauté mushrooms 5–6 minutes until browned and their liquid cooks off. Add shallot and cook 30–60 seconds. Deglaze with wine; simmer to reduce by about half.

Stir in cream and Parmesan; simmer gently 2–3 minutes to thicken. Return shrimp and any juices; simmer 30–60 seconds. Finish with lemon juice and parsley; adjust salt/pepper.

Spoon couscous into shallow bowls and top with shrimp and plenty of sauce.

If your best laid plans with this dish go awry, try these: No wine? Use stock instead.

No cream?: Swap in half-and-half; thicken at the end with 1 tsp cornstarch mixed with 1 tbsp water.

Need to get rid of some extra veg? Fold in a handful of baby spinach with the cream, or add thawed peas with the shrimp.

Make it spicy: Add a pinch of red pepper flakes with the garlic.

Voila! Lemonade.