Recipe Contest Winner – Felice Bogus
4 servings
1 pound Contessa (any size) Uncooked Tail-off Shrimp
5 tablespoons olive oil
1 bunch thin asparagus, trimmed, cut into 1-inch pieces, a few tips reserved for garnish
1 cup assorted wild mushrooms, chopped
4 thin slices prosciutto, cut into thin strips
1 large leek, white parts only, thinly sliced
3 tablespoons unsalted butter
2 cups Israeli couscous
1 cup dry white wine
3 cups reduced sodium chicken broth
1 cup Parmesan cheese, grated
1 tablespoon chives, chopped
Heat 2 tablespoons olive oil in a skillet over medium heat.
Add asparagus and mushrooms and saute until asparagus is crisp-tender.
Remove and set aside.
Add prosciutto in same pan and saute until slightly crisp. Leaving fat in pan, remove prosciutto and let drain on paper towel-lined plate.
Add 1 tablespoon of olive oil to same pan and heat until very hot.
Add Contessa Shrimp and saute until thoroughly cooked, about 1 -2 minutes (shrimp will turn light orange outside and opaque white inside when fully cooked).
Remove and set aside.
Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add sliced leek and sautee until translucent and just beginning to brown.
Add 1 tablespoon butter and let melt.
Add couscous and stir to coat.
Add wine and stir until wine is absorbed.
Add chicken broth and simmer until liquid is almost absorbed and couscous is cooked through, stirring frequently.
Just before all the liquid is absorbed, gently stir in cooked asparagus, mushrooms, shrimp, Parmesan cheese (reserve some for garnish) and 2 tablespoons butter.
Continue cooking until liquid is absorbed and shrimp are heated through.
Season to taste. Garnish with parmesan cheese and reserved asparagus tips.
Posted on 09/29/2015 at 12:57 AM
