Course #3 - Main Dish
I had no idea what title to give this. It's either the current one or shrimp in cream sauce with sauteed baby bok choy over garlic and olive oil couscous. Right. That wouldn't fit with the limited space given.
I hope you enjoyed the coming attractions as now I give you the feature presentation.
This recipe will serve 2-4 people. (Depending on how hungry one person is)
Shrimp in Cream Sauce
1 Lb Shrimp - deveined and shelled (you may add more)
1 Garlic clove - minced
2 Tbs Butter or margarine
3 Tbs Lemon Juice
1 8oz can Evaporated Milk.
In a sauce pan, melt the butter and heat garlic. Add in shrimp. Stir constantly until they turn a nice white-pink color.
When the shrimp is cooked, add in lemon juice and evaporated milk. Stir occasionally and bring to s slow simmer.
Garlic and olive oil Couscous
1 box Casbah brand flavored couscous.
Rather than cooking it with water, I used 1 1/2 c chicken stock to add a little more flavor.
Bring the stock to a boil before adding the couscous. It'll cook in about 5 min. Fluff with a fork to break it apart before serving.
Sauteed Baby Bok choy
1 bundle baby bok choy (per person)
2 Tbsp Soy sauce
1 Tbsp Olive oil
Salt and Pepper to season
Heat the oil in a saute pan and add in the baby bok choy. Season lightly with some salt and pepper, then add in soy sauce. Cook for roughly 3-5 min.
Putting it all together: Take a bowl or plate and place a nice helping of couscous as the base. Top with some of the sauteed baby bok choy and shrimp with cream sauce.
The sauce gets absorbed by the couscous giving it a nice lemon-garlic flavor.
