Pan Seared Jumbo Shrimp with garlic sugar peas & couscous

Drool! This is my pan seared jumbo shrimp, served with garlic sugar peas and whole wheat couscous. This shrimp recipe is one of the first recipes I learned from my mother. It's delicious, healthy, fancy and EASY all at the same time.  All recipes here serves 2, although you may have some couscous leftover

Pan Seared Shrimp~
You'll need:
1 pound of 10-12 count shrimp thawed (the count indicts how many shrimp is in a pound, so the lower the count the bigger the shrimp!) (they were on sale at Whole Paycheck, I went in for tomatoes and spent $60, crazy)
1 green onion
1/4 cup soy sauce (I used reduced sodium but not necessary)
Olive oil or cooking spray

Prep time: 10 minutes; cook time: 4 minutes
Peel the shrimp and de-vein it. To de-vein shrimp, you take a knife and run it down the back of the srinp about a quarter to half way through. Not more than that because you're not butterflying it.  You'll see a dark vein, use your fingers or a toothpick to remove the vein. Wash the shrimp and dry.

Mist pan with olive oil or cooking spray. I have a spray bottle of olive oil that I use instead of cooking spray.  You just want the pan coated enough so the shrimp don't stick. Heat on medium, let the pan thoroughly heat up.  Place the shrimp in a single layer in the pan. Should give you a nice sizzle sound.

Cook on one side for 2 minutes, check the pan side of the shrimp to make sure that it's getting that beautiful brown seared color. During the cooking time, thinnly slice green onion.  Flip the shrimp to cook on the other side, single layer again.  The shrimp should only need about 1 minute, check again to make sure it's getting that nice brown color. Add soy sauce, let it cook down for 30 seconds. Remove from heat, add green onions.

Garlic Sugar Peas~
You'll need:
1/2 pound sugar peas
4 cloves of garlic
3 tablespoons olive oil
salt to taste

Prep time: 5 minutes; cook time: 4 - 7 minutes
Wash peas, de-string them. Not even sure if that's a word but basically you snap the ends and pull. Break or cut them in half. Crush garlic with a pound from the flat side of your knive and finely chop.

Heat olive oil, cook garlic for 20 seconds, add peas. Cook for 4 - 7 minutes depending on how crisp you like your peas to be. Longer you cook the more done they will be. Salt to taste.

Couscous~
You'll need:
1 cup whole wheat couscous (I used Trader Joe's)
1 cup stock (I used beef bouillon) or water (boring)
2 dashes worcestershire sauce
1 green onion

Prep time: 2 minutes; Cook time: 5 minutes
Wash and rough chop green onion. Bring stock to boil, add worcestershire sauce.  Add couscous and green onion, stir well. Turn off heat and cover. Fluff when ready to serve.

Here is another drool worthy shot of the shrimp...