Champagne Shrimp Israeli Couscous

• 1 3/4 cups Israeli couscous
• 1 1/4 cups Champagne
• 1 Shallot
• 16 Jumbo frozen Shrimp (cooked or uncooked)
• 3/4 cup Grated parmasean
• 1 Stick of butter (salted)

1. Begin by cooking the Israeli couscous per the instructions on the box or bag.
2. As the Israeli couscous cooks, add 2 tbsps of butter and one finely diced shallot to a pan on medium heat.
3. After the shallot is softened, add the champagne to the pan and let it reduce for 3 minutes.
4. While the sauce reduces, take the tails off the frozen shrimp. Then add the shrimp to the sauce.
5. While the shrimp heats in the sauce , add the remaining butter and let it melt into the sauce.
6. Add the Israeli couscous to the sauce in the pan. Allow the couscous to absorb the sauce.
7. Add the parmasean cheese.
8. Serve hot. Add more parmasean cheese to taste.

couscous, champagne, shallot, shrimp, parmasean, butter

Taken from food52.com/recipes/78626-champagne-shrimp-israeli-couscous (may not work)