Shrimp With Pearls

• 12 cup israeli couscous (pearl couscous)
• 12 cup sugar snap pea, strings removed, then halved
• 1 12 tablespoons unsalted butter, divided
• 5 ounces shrimp, peeled and deveined
• 14 cup dry white wine
• 1 small tomatoes, finely choped
• 1 pinch sugar
• 1 tablespoon tarragon, chopped

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

couscous, sugar snap pea, unsalted butter, shrimp, white wine, tomatoes, sugar, tarragon

Taken from www.food.com/recipe/shrimp-with-pearls-400959 (may not work)