recipes

Roasted Shrimp w/ Peppers + Lemon

Resource: Hands-On Time: Total Time: Serves:	Real Simple.  March 2009. p. 146 15 minutes 30 minutes 4
	1 cup long-grain white rice 1 red bell pepper, thinly sliced 1 lemon, thinly sliced 6 sprigs fresh thyme 4 scallions, halved lengthwise + sliced into 1-inch pieces 1/4 tsp crushed red pepper 2 tbsp olive oil Kosher salt + black pepper 1 lb frozen large peeled + deveined shrimp, thawed 1/2 tsp paparika
	Heat oven to 450 degrees F.  Cook the rice according to the package directions. Meanwhile, in a large bowl, toss the bell pepper, lemon, thyme, scallions, crushed red pepper, 1 tbsp of the oil, and 1/4 tsp each salt + black pepper.  Spread on a rimmed baking sheet {reserving the bowl}. Add the shrimp to the bowl + toss with the paparika, the remaining tbsp of oil, 1/2 tsp salt, + 1/4 tsp pepper.  Nestle the shrimp in the bell peppers on the baking sheet.  Roast until the shrimp are cooked through and the bell peppers are tender, 10 to 12 minutes.  Serve over the rice.

how to prepare and freeze the rest
No need to thaw the shrimp.  Just divide all the ingredients among 4 freezer bags and freeze for up to 3 months.  To cook, transfer the frozen ingredients to a baking sheet + roast at 450 degrees F for 30 to 35 minutes.  Serve with cooked long-grain white rice.

Lemony Shrimp w/ White Beans + Couscous

Resource: Hands-On Time: Total Time: Serves:	Real Simple. February 2009. p. 184 or link 20 minutes 20 minutes 4
	1 10-oz box couscous (1-1/2 cups) Kosher salt + black pepper 3 tbsp unsalted butter 2 cloves garlic, chopped 4 scallions, chopped 1 pound medium shrimp, peeled + deveined 1 15.5-oz can cannellini beans, rinsed 1/2 cup fresh flat-leaf parsley 2 tbsp fresh lemon juice
	1. In a saucepan, bring 2 cups water to a boil.  Stir in the couscous and 1/4 tsp salt.  Cover and let sit off heat for 5 minutes; fluff with a fork before serving. 2. Meanwhile, heat 1 tbsp of the butter in a large skillet over medium-high heat.   Add the garlic + scallions and cook for 30 seconds.  Add the shrimp + cook, stirring, until they begin to turn pink, about 3 minutes. 3. Stir in the beans, parsley, lemon juice, the remaining butter, 1 tsp salt, + 1/4 tsp pepper.  Cook until heated through, 2 to 3 minutes.  Serve with couscous.