Spicy Mustard Shrimp
Makes 4 servings
1 lb shrimp, peeled and deveined
1 tsp canola oil
2 tbsp dijon mustard
1 tbsp hot pepper sauce
1 cup diced pineapple
chopped fresh cilantro, to taste
4 lime wedges
1 1/2 cups Israeli couscous
2 cups chicken stock
Bring chicken stock to a boil, add couscous, cover, and remove from heat. Allow couscous to cook for about 10 minutes while you cook the shrimp.
Combine mustard and hot sauce.
Heat oil in saute pan over medium high heat. Add shrimp and saute one minute. Add mustard mixture, stir, and saute another two minutes. Stir in pineapple and let heat through. If your sauce reduced too much, add a tablespoon or so of water (you want it to be on the thick side, but depending on your heat source, it may be clumpy...add water if you need it!).
Serve shrimp over couscous and top with chopped cilantro. Squeeze lime wedge on each serving before eating.
slightly adapted from Cooking Light