Pan-Fried Shrimp With Vanilla And Orange Sauce And Couscous

• 16 shrimp
• 1 tomato
• 2 carrots
• 4 1/4 tablespoons butter
• salt to taste
• ground black pepper to taste
• 1 Orange juice
• ground ginger
• 1 tablespoon honey
• 1 vanilla pod
• 2 tablespoons oil
• couscous

1. Peel the shrimp.
2. Wash and dice the tomato.
3. Wash and cut the carrots into sticks.
4. Saute the diced tomato and carrot sticks in a skillet on very high heat with 20 grams of butter, salt, and pepper.
5. Add a little water. Let the mixture reduce until the liquid is absorbed. Keep warm.
6. Juice the orange, then heat the juice with 2 pinches of ginger, honey, and vanilla pod. Season with salt and pepper. Let the sauce reduce by half and set aside.
7. When ready to serve, cook the shrimp in oil for 5 minutes in a skillet. Halfway through the cooking, turn the shrimp over.
8. Prepare the couscous according to package directions.
9. Meanwhile, finish the sauce by adding 40 grams of sliced butter to the orange juice mixture and whisking until the sauce thickens.

shrimp, tomato, carrots, butter, salt, ground black pepper, orange juice, ground ginger, honey, vanilla pod, oil, couscous

Taken from www.yummly.com/recipe/Pan-Fried-Shrimp-with-Vanilla-and-Orange-Sauce-and-Couscous-2044095 (may not work)