Thursday, June 24, 2010

"Mock Fregula" with Shrimp

Made this last night, it's relatively a "quickie" (about a half hour cook time).

What makes it "mock" is that I used Israeli couscous (large pearl type), rather than actual fregula. Pretty much the same product.


2 Tbsp Olive oil
1 Shallot, minced
1 clove garlic, chopped (rough)

1 Cup Israeli couscous
1 Cup Chardonnay
1 Cup Boiling Water
1 Cup Steamed, peeled favas, split*
*Can substitute same amount of fresh sweet peas
1 Tbsp Butter
1 Ear of corn, cut from the cob

1/2 to 1 lb large shrimp, peeled

Handful of flat leaf parsley, chopped*
*Can substitute basil, dill, or cilantro for parsley
5 Scallions, slivered on the bias
Juice of 1/2 lemon
Zest of 1 entire lemon

Salt and pepper to taste
Optional: Red pepper flake


1. In large skillet, heat oil over medium heat. Toss in garlic and shallots, and cook until shallots turn opaque. Approx 2-4 minutes.

2. Add couscous, toss to coat with oil & mixture, and cook until couscous starts to turn golden brown.

3. Add chardonnay and add salt, and stir couscous well. Toss in favas and corn. Cook about 2-4 minutes, stirring to prevent burning.

4. Add cup of boiling water and butter, and stir couscous well. Toss in shrimp. Cook until water cooks off and shrimp are pink and firm.

5. Turn off heat, and toss in parsley, scallions, lemon zest and lemon juice.

Optional: Can serve w/a lemon wedge per serving, to adjust flavor.

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