* Exported from BigOven *

Couscous Risotto With Shrimp, Asparagus And Peas

Recipe By :Bon Appetit, date unknown
Serving Size :8
Cuisine :
Main Ingred. :
Categories :Shellfish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 1/2 cups frozen green peas
24 asparagus spears - (about 12 oz) --trimmed, and
cut into 1" pieces
3 medium carrots --peeled, and
cut into matchstick-size strips
3 ounces snow peas --trimmed, and
cut diagonally in half
6 tablespoon olive oil
32 uncooked large shrimp --peeled, deveined
1 onion --chopped
1/2 cup chopped shallots
4 cups uncooked Israeli couscous
1 pound plum tomatoes - (about 8) --seeded, chopped
2 cups dry white wine
2 cups vegetable stock or canned vegetable broth
1 cup whipping cream
1 cup freshly-grated Parmesan cheese --(about 3 oz)
3 tablespoon unsalted butter
2 tablespoon chopped fresh Italian parsley
Salt --to taste
Freshly-ground black pepper --to taste

Cook frozen peas, asparagus, carrots and snow peas in large pot of
boiling salted water until vegetables are crisp-tender, about 3 minutes.
Drain. Transfer vegetables to bowl filled with ice water. Drain
vegetables and set aside.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
Add shrimp and saute until pink and cooked through, about 1 1/2 minutes.
Transfer shrimp to medium bowl. (Vegetables and shrimp can be
prepared up to 1 day ahead. Cover each separately with plastic wrap and
then refrigerate.)
Heat remaining 3 tablespoons oil in heavy large pot over medium-high
heat. Add onion and shallots and saute until soft, about 5 minutes.
Stir in couscous and tomatoes. Add wine and simmer until liquid is
reduced by half, stirring often, about 10 minutes.
Add vegetable stock and simmer until liquid is reduced by half and
couscous is just tender, stirring often, about 8 minutes. Mix in
reserved vegetables and whipping cream. Cook couscous over medium heat
until mixture thickens and is creamy, about 3 minutes.

Stir Parmesan, butter and parsley into risotto. Add shrimp and mix
until heated through and butter and cheese are melted and well blended,
about 2 minutes. Season risotto to taste with salt and pepper. Divide
risotto among 8 bowls and serve.

This recipe yields 8 servings.

Comments: Israeli couscous, sometimes known as pearl pasta, is
available at Middle Eastern markets.

Formatted by Joe Comiskey -



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