Red Pepper and Shrimp Sauté with a Sauvignon Blanc - Life Time Vibes

Red Pepper and Shrimp Sauté with a Sauvignon Blanc

Tender red bell pepper strips, juicy shrimp, and fluffy couscous are the ideal line-up for a speedy meal.

Tender red bell pepper strips, with juicy Shrimp Sauté, and fluffy couscous are the ideal combination for a speedy meal. Couscous gets dressed up with shallot and parsley vinaigrette that adds a little acidity, a little heat, and a ton of flavor to the finished dish.

Key to this meal

The key to this meal is the Herb Vinaigrette. Squeeze 1 tablespoon lime juice into a small bowl. Add fish sauce, a little brown sugar, and 1 tablespoon water and whisk until sugar is dissolved. Now stir in sliced chiles and 1 tablespoon of the chopped cilantro. And you have a fresh vinaigrette to drizzle on your Couscous.

boiled shrimps with fresh lemon and spice
Shrimp Sauté

Tips for cooking Shrimp Sauté

How to Defrost Shrimp

There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.

How to cook shrimp perfect every time

You can cook shrimp on a lower heat for a longer period of time, but for the best result, we like to sear or sauté shrimp on high heat. It gives them the best texture, juicy and tender, without any stringy chewiness.

What to do with the tail

Cook in the shell whenever possible, especially when you grill. The shells add a lot of flavor to the meat, and they protect it from quickly overcooking.

How Long to Marinate Shrimp

Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy.


Couple having white wine while cooking

Wine Pairing for a Shrimp Sauté

Sauvignon Blanc: The flavor ranges from spicy to a fresh herb taste . This wine is best served chilled like most white wines, Sauvignon Blanc is best paired with mild, flaky white fish like tilapia, flounder or halibut.

Baking or broiling the fish may give you the best results for this wine. To make an even better  experience, consider adding fresh herbs like dill, tarragon or basil gives the fish that extra touch. The combination of the fish and the green herbs with the wine bring out the earthy elements of the dish.


Recipes header

Red Pepper and Shrimp Sauté with Couscous and Herb Vinaigrette

Tender red bell pepper strips, juicy shrimp, and fluffy couscous are the ideal line-up for a speedy meal. Here couscous gets dressed up with a punchy shallot and parsley vinaigrette that adds a little acidity, a little heat, and a ton of flavor to the finished dish. Cook, relax, and enjoy!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 508 kcal

Equipment

  • small saucepan
  • medium skillet

Ingredients
  

  • sugar
  • olive oil
  • freshly ground pepper
  • coarse salt
  • regular couscous
  • fresh parsley
  • red bell peppers
  • lemons
  • shallot
  • medium shrimp
  • crushed red pepper

Instructions
 

  • Cook rice: Rinse rice in a fine-mesh sieve until water runs clear. Add to a small saucepan along with 1¼ cups water and ¼ teaspoon salt and bring to a boil. Cover and cook over low until rice is tender and water is absorbed, about 15 minutes. Keep covered, off heat, until ready to serve.
  • Prep ingredients: While rice cooks, halve Fresno chile, remove stem and seeds, then thinly slice half to all of the chile (depending on heat preference). Finely chop cilantro leaves and stems together. Peel and finely chop half of the ginger. Peel and finely chop 1 teaspoon garlic.
  • Make sauce: Squeeze 1 tablespoon lime juice into a small bowl. Add fish sauce, brown sugar, and 1 tablespoon water and whisk until sugar is dissolved. Stir in sliced chiles and 1 tablespoon of the chopped cilantro. Set chile-lime sauce aside until step 6.
  • Cook shrimp and peppers: Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high until shimmering. Add sliced shallots, peppers, and a pinch each salt and pepper. Cook until shallots are translucent and peppers soft, 4–5 minutes. Add shrimp with 2 tablespoons oil. Cook until shrimp is opaque, 1–2 minutes. Remove skillet from heat, season to taste with salt and pepper.
  • Finish couscous: Stir parsley into the lemon-shallot mixture. Add ¼ cup olive oil and stir to combine. Add a pinch crushed red pepper (or more or less depending on heat preference). Season with salt and pepper. Stir half the vinaigrette into the couscous.
  • Serve: Divide the couscous between plates and top with red pepper and shrimp sauté. Spoon the remaining vinaigrette over the top.

Notes

NUTRITION PER SERVING
Calories 508kcal, Fat 28.3g, Proteins 16.9g, Carbs 47.0g
ALLERGENS
Wheat and Shellfish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

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