Skillet Shrimp with Couscous

Serves: 6

Ingredients

  • 1 cup couscous
  • 1½ pounds medium shrimp, shelled and deveined
  • 2 leeks, sliced into ½-inch half-moons
  • 2 carrots, shredded
  • 1 cup frozen peas, thawed
  • 5 garlic cloves, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • Coarse salt and ground pepper for seasoning

Directions

  1. In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
  2. Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
  3. Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

Adapted from Martha Stewart. Photo by Gnawme via Flickr used with CC Attribution, No Derivatives license

Cheese Fondue

Ingredients

  • 8 oz of Gruyère cheese
  • 8 oz of aged swiss cheese, preferably Emmentaler
  • 2½ Tbsp. flour
  • 1½ cups semi-dry white wine, preferably Johannesburg Riesling
  • 1 large clove of garlic
  • Fresh ground black pepper to taste
  • 2 to 3 Tbsp. of cherry brandy like Kirsch

Directions

  1. Grate the cheeses coarsely or chop them finely
  2. Toss cheese with flour
  3. Rub the pot with the clove of garlic and leave it in the pot
  4. Heat the pot and pour in the wine
  5. When the wine starts to bubble turn the heat down and slowly stir in cheese a little bit at a time with a wooden spoon incorporating more as it melts into the fondue
  6. Within a few minutes you should have a smooth and bubbling sauce. Regulate the heat to prevent breaking.
  7. If its not too hot and still thin you can combine some corn starch with the Kirsch to make a slurry before you add that to the fondue
  8. Grind in fresh pepper and stir in the Kirsch

Photo Matt Stratton via Flickr used with CC Attribution, Non Commercial, No Derivatives license