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SHRIMP WITH FETA CHEESE
AND COUSCOUS
(aka "Burned Hand casserole")

Ingredients
1 Large Yellow or White Onion
Olive Oil
3 large beefsteak tomatoes or 8 Plum tomatoes (plum preferred)
10 Leaves Basil
1 Tablespoon minced Garlic (more if you like it, I usually use 2-3 tablespoons)
Salt and Pepper
1 pound medium size shrimp, no tails and pre-cooked
12 ounces Feta cheese (the best kind is the Feta with Garlic and/or tomato & basil added)
1 box couscous (found usually right next to the rice, sometime in the health/natural aisle)
Cayenne pepper (if you like a little spiciness)

To Make...

1. Slice the onion into half rings, then slice again creating bite sized slices (like you get on a hamburger).

2. Chop the tomatoes into cubes, chop the basil.

3. In a sauté pan, add just enough olive oil to cover the surface in one thin layer, turn heat to medium/high.

4. Preheat the oven to 450 degrees.

5. Sauté the onions, stirring occasionally for approximately 3-5 minutes, until they are soft (don't let them brown! If they start to brown, turn the heat down).

6. Add the chopped tomatoes, chopped basil leaves, and garlic. Stir regularly for approximately 5 minutes.

7. Add salt, pepper and cayenne to suit your taste.

8. Add the shrimp and cook & stir for one minute.

9. Remove the mixture from the stove and transfer to a shallow baking dish.

10. Cover the top of the dish with the Feta cheese.

11. Place the baking dish on the center rack of the oven for 10 minutes.

12. Prepare the couscous on the stove top (should take less than 10 minutes total).

13. Serve the couscous in a separate bowl (otherwise it gets mushy quickly, although the two dishes are meant to be eaten simultaneously).

14. When you remove the baking dish, it's your call as to what to do with the juice that has formed. I usually serve the shrimp/feta mixture with a slotted spoon, as I find the liquid makes everything too wet.

RECOMMENCED SIDE DISHES

I usually serve this as is. However, a salad before or on the side would go great with this. I would recommend a simple mixed greens salad, with of course, some feta sprinkled over the top.

RECOMMENCED BEVERAGES

Wine: This is the perfect example of a dish that goes with any wine you enjoy. Because of the feta & shrimp flavors, a crisp, fruity chardonnay from Phelps or Meridian would be great. Thanks to the olive oil, cheese and overall consistency, a buttery Chardonnay from Rombauer or Grgich Hills would work well also. Or, because of the flavor of the couscous and toasty-ness of the garlic, you could go with a bigger, fuller, toasty flavored Chardonnay from Toasted Head or Pride.

If you prefer red wine, the tomatoes lend themselves nicely to a merlot from Niebaum-Coppola, or a young Caberent, perhaps from Meridian.

If you use the cayenne, the spiciness also makes Champaign a good choice.

Others: Good ol' beer is also great with this, because it cuts through the spiciness. Hell, even Ice-cold milk or Coca-Cola would be good with this