Shrimp And Pearls

• 1/2 cup pearl (Israeli) couscous
• 1/2 cup sugar snap peas, strings removed, then halved
• 1 1/2 tablespoons unsalted butter, divided
• 5 ounces peeled and deveined shrimp
• 1/4 cup dry white wine
• 1 small tomato, finely chopped
• 1 pinch of sugar
• 1 tablespoon chopped tarragon

1. Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 tablespoon butter and salt and pepper to taste.
2. While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Saute shrimp, turning once, until just cooked through, about 3 minutes total. Transfer shrimp with a slotted spoon to a plate.
3. Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in tarragon.
4. Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.

pearl, sugar snap peas, unsalted butter, shrimp, white wine, tomato, sugar, tarragon

Taken from www.epicurious.com/recipes/food/views/shrimp-and-pearls-353635 (may not work)