Creamy Peppercorn Shrimpz

– 1 Shallot, diced

– 2 Tbsp Butter

– 125 ml Vegetable Stock

– 125 ml 2% Milk or 10% Cream

– ~1 Tbsp Flour

– Whole peppercorns, ground

– 1 c. Uncooked couscous

– 1 c. Cucumber, diced

– 1 c. Bell Pepper, diced

– 1 c. Grape Tomatoes, halved

– 1 Tbsp Olive Oil

– 1-2 Tbsp Fresh Parsley, chopped

– Optional: 1 Tbsp Fresh Mint, chopped (this makes Tabouleh salad–but some might not prefer it with the peppercorn shrimp)

– Juice of ½ Lemon

– Salt & Pepper

1. Cook couscous according to package directions. Set aside to cool. Once cooled, combine the rest of the salad ingredients, salt, and pepper to taste.

2. In a small saucepan, over medium heat, add the butter and shallots. Cook until the shallots become tender. Slowly mix in around 1 Tbsp of flour to thicken. Then, add the stock, milk or cream, and ground peppercorns as desired. Bring the temperature down and stir often to prevent burning. Cook to desired thickness. It should have a similar consistency to mushroom soup.

3. In a large pan, over medium heat, fry the shrimp in olive oil and the minced garlic. Cook each side for 1-2 minutes. When finished, sprinkle with the juice of half a lemon. Then, add the shrimp to the saucepan with the creamy peppercorn shrimp.

4. Plate with the salad and the shrimp on top!