In the Kitchen

As part of the site redesign, I'm adding two (and possibly three) regular contributors to the blog. Today we start with Katherine, who will be writing In the Kitchen and sharing her favorite recipes. Please give her a warm welcome!
Shrimp for a Small Kitchen
(adapted from In the Kitchen with a Good Appetite, by Melissa Clark) 

This recipe caught my eye a couple of months ago, when I first bought Melissa Clark's cookbook. Her Roasted Shrimp & Broccoli quickly became one of my favorite recipes, and this is on the next page. It has shrimp, tomatoes, capers (not my favorite, but I'm trying to like new tastes!), and lemon, which sit nicely on couscous, rice, or pasta. Tons of flavor in less than 30 minutes.
2 tbsp extra virgin olive oil
3 garlic cloves, minced
1/2 lb. shrimp, peeled and deveined
1/3 cup crumbled feta cheese
juice of 1/2 lemon
1/4 cup white wine
1/2 cup halved cherry or grape tomatoes
1 to 2 tbsp capers... less if you're squeamish about them like me!
Kosher salt & Ground pepper
2 tbsp chopped fresh basil, to garnish, if desired
1 cup couscous
a little bit of butter
1. Pour couscous in a medium bowl, and put water on to boil (you only need a cup). Meanwhile, heat the olive oil in a large skillet over medium. Add the garlic, cooking it until just browned (about 1 minute). Then, stir in the shrimp. Squeeze the lemon over the shrimp, and add the white wine, capers, salt, and pepper, and let simmer until reduced a little bit (scrape the garlic bits off your pan as well). Add your tomatoes after a minute or so. Cook until shrimp turn a pretty pink color.
2. Pour your boiling water (1 cup!), over your couscous and add a little bit of butter. Fluff with a fork and place a plate or something over the bowl so that the steam is trapped. Couscous will only take about 5 minutes to cook like this.
3. Dish out couscous (1 cup is 2-3 servings), and then your tomato/shrimp mixture. Sprinkle with feta cheese and chopped basil, if desired.
P.S. I ate this for lunch cold, and it was just as delicious!
Katherine Loyal Collins daylights as a teacher, and has a really hectic schedule. Busy and tired, her dinners were usually crackers and cheese. In the beginning of 2011, she made the choice to really cook dinner and ran with it! She loves looking through cookbooks, planning menus, and cooking for her family, friends, and fiance!