Toaster-Oven Baked Shrimp with Couscous, Leeks, and Tarragon-Orange Vinaigrette

Name: Toaster-Oven Baked Shrimp with Couscous, Leeks, and Tarragon-Orange Vinaigrette
Yield: Serves 4
Ingredients: 1 pound, leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1 cup Israeli, couscous; 5 tablespoons, extra-virgin olive oil, divided, plus extra for serving; 4 , garlic cloves, minced; 1 teaspoon plus ⅛ teaspoon, table salt, divided; ½ teaspoon, pepper, divided; Pinch , saffron threads (optional); ¾ cup, boiling water; ¼ cup, dry white wine; 1½` pounds, extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 2 tablespoons, minced fresh tarragon; 1 tablespoon, white wine vinegar; ½ teaspoon, Dijon mustard; ½ teaspoon, grated orange zest plus 1 tablespoon juice

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Main Courses

Grains

Fish & Seafood

Using a very hot toaster oven and sealing the pan with foil promised shrimp that was perfectly (and efficiently) cooked as it steamed atop the couscous.

A cookbook recipe exclusively for All-Access members from Toaster Oven Perfection

SERVES4

TIME1 hour

Toaster-Oven Baked Shrimp with Couscous, Leeks, and Tarragon-Orange Vinaigrette

A cookbook recipe exclusively for All-Access members from Toaster Oven Perfection

WHY THIS RECIPE WORKS

Cooking shrimp on a bed of pearled couscous, leeks, and white wine allowed the pearls of pasta to absorb the shrimp’s briny liquid, delivering a delicious meal infused with sophisticated flavors. To ensure that our shrimp finished cooking a...

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