Chile Shrimp with Butter Beans and Lemony Couscous

A tangy, caper-studded couscous with butter beans and lemon juice makes a delicious base for quickly sautéed spicy shrimp.

  • Servings: 4

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  • 2/3 cup couscous
  • 3 tablespoons extra-virgin olive oil
  • 1 pound shelled and deveined medium shrimp
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons unsalted butter
  • One 15-ounce can butter beans, rinsed and drained
  • 2 tablespoons capers
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley

How to make this recipe

  1. In a bowl, stir the couscous with 3/4 cup of boiling water. Cover with a lid and steam for 5 minutes. Fluff with a fork.

  2. Meanwhile, in a nonstick skillet, heat 2 tablespoons of the oil. Add the shrimp and crushed red pepper and cook over moderately high heat until golden, 2 to 3 minutes; transfer to a plate. Add the butter to the skillet. Add the beans, capers and lemon juice and cook, stirring, for 2 minutes.

  3. Fold the bean mixture, parsley and remaining 1 tablespoon of olive oil into the couscous; season with salt and pepper. Serve topped with the shrimp.

Suggested Pairing

Zippy, medium-bodied Rueda.

Contributed By Photo © Line Klein Published February 2013

477928 recipes/chile-shrimp-butter-beans-and-lemony-couscous 2013-12-06T23:17:51+00:00 Kay Chun 4|basic-easy|fast|weeknight-dinner february-2013 recipes,chile-shrimp-butter-beans-and-lemony-couscous 477928

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