A cure for The Turkey Blues: Red Shrimp Scampi with Pearl Couscous

In the wake of Thanksgiving, the Internet gets flooded with recipes that show us how to transform turkey leftovers into whole new meals...but if you're feeling anything like I am, the last thing you're craving today is yet another turkey flavored bite. Plus, after the day-long marathon that cooking a Thanksgiving feast typically entails, you're ready to take a break from any meals which require a considerable amount of ingredients, time, cooking vessels, or labor to prepare. 

If this sounds appealing, it's safe to presume you've got a case of The Turkey Blues. Much to your relief, I'm ready to hand you a cure. 

What I'm about to present is, basically, the contrary of a traditional turkey meal. It only takes about 15 minutes to cook, and you won't need an oven (or half a dozen pots and pans!). This dish has a bright and delicate texture, presents handsomely on the plate with sophistication and worldly flair AND--most importantly--does not involve turkey. 

You are SO ready for this.

GATHER AND PREP YOUR INGREDIENTS

The following will yield dinner for two:

1/4 cup olive oil
20 large shrimp (~1 lb.) peeled and deveined, tails off
1/2 cup of dry white wine
5 tbsp. unsalted butter
1 tbsp. fresh lemon juice
4 large garlic cloves, pushed through a garlic press
1/2 cup chopped parsley
1 cup pearl couscous
Sea salt and cracked pepper to taste

GET COOKING

Prepare the couscous according to package instructions. TIP: If you can't find the larger-grain Israeli style couscous (often marketed as "pearl" couscous), stay away from the smaller-grain Moroccan-style couscous. Substitute with angel hair pasta if you must.

Preheat the olive oil over medium-high heat in a large skillet, then cook the shrimp in a single layer, turning only once.

When they begin to curl and change color (at around the 2-minute mark) remove them from the skillet using tongs or a slotted spoon, and set them aside in a large bowl.

Without discarding the oil remaining on the skillet, lower the heat to medium and add the pressed garlic, white wine, sea salt and cracked pepper. Let it come to a boil, then simmer for 2 minutes stirring frequently.

Incorporate a generous squeeze of lemon juice now, but please resist the temptation to add any more than 2 tbsp. total, or it will totally overpower your dish. (I speak from experience!) Trust that the white wine will suffice to provide the rest of acidity needed to pull this dish off, Grasshopper.

Keeping the stove at medium heat, add the butter and allow it to melt, stirring slowly.

Once the butter is melted and as soon at it all returns to a gentle simmer, transfer the shrimp back into the skillet. Gently stir them into the buttery goodness and then swiftly remove from heat.

Sprinkle the fresh flat-leaf parsley on top (I like to go heavy-handed as its herby freshness contrasts beautifully with the butter and pairs lovingly with the garlic).

The only thing left to do is spoon the shrimp and Scampi sauce atop the couscous (it's best served in a shallow bowl). Pair it with a chilled glass of Prosecco for the full effect. 

Now taste this and tell me it doesn't beat gobbling down (pun intended) yet another bowl of turkey chili! 

PANTRY QUEEN TIP: While any shrimp variety will work here, I love using red Argentine shrimp in this recipe--not only because I find cold water shrimp to have a more delicate flavor, but also for the gorgeous, intense red hue and juices this variety yields when cooked. As bonus, Argentinean shrimp are usually wild-caught...and if there's only one piece of advice you might  accept from me when it comes to seafood of any kind, fresh or frozen, it's to avoid farmed fish or shrimp. If you don't believe me, just Google the word "tilapia."