Source: Rachel Ray

• 3 tablespoons EVOO
• 1 pound medium shell-on raw shrimp
• Salt
• 4 large sprigs thyme
• 1 onion, chopped
• 1/2 cup chopped celery
• Cayenne
• 2 tablespoons tomato paste
• 1 cup white wine
• 2 tablespoons long-grain rice
• 1/2 cup heavy cream

Directions

1. In a large saucepan, heat 2 tbsp, EVOO over high heat. Add the shrimp, season with salt and cook, stirring, until pink and firm, 2 to 3 minutes. Transfer the shrimp to a medium bowl and let cool slightly. peel the shrimp and transfer to a clean bowl. Return the shells to the pot. Add 8 cups water and 3 sprigs thyme, bring to a boil and cook over medium heat for 2- minutes. Strain the broth into a large glass measuring cup, pressing on the shells to extract any juices; discard the shells.
2. Add the onion, celery and remaining 1 tbsp. EVOO to the pot; season with salt and a pinch of cayenne. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the tomato paste then the wine. Bring to a boil and cook until the liquid is almost evaporated. Add the shrimp, broth and rice. Bring to a simmer and cook over low heat, skimming occasionally, until the rice is cooked, about 1 hour.
3. Remove 6 of the shrimp and slice in half lengthwise; reserve. In a blender, puree the soup with the remaining shrimp in batches; return to the pot. Add the heavy cream and bring to a simmer. Cook over medium heat for 5 minutes. Season with more salt and cayenne. Ladle the bisque into bowls; garnish with the reserve shrimp and the remaining thyme.

Source: rachelraymag.com

• 2 cups long-grain rice, rinsed
• 6 tablespoons extra-virgin olive oil
• 1 pound large shrimp, peeled and deveined
• 1 8 ounce bag  sugar snap peas, trimmed
• Salt and pepper
• 1/2 bunch scallions (3 to 4), green and white portions thinly sliced separately
• 3 cloves garlic, finely chopped
• 4 large eggs, beaten
• 1 10 ounce bag  frozen peas and carrots, thawed

Directions

1. In a medium saucepan, bring the rice and 2 cups water to a boil; lower the heat, cover and simmer until the water is absorbed, about 20 minutes. Let stand, covered, for 5 minutes.
2. Meanwhile, in a large nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Add the shrimp and cook for 2 minutes. Stir in the sugar snap peas, season with salt and pepper and cook until the shrimp is opaque, about 1 minute. Transfer to a large bowl.
3. Place the skillet over medium-high heat and add the remaining 3 tablespoons olive oil, the scallion whites and garlic. Cook, stirring, until the garlic sizzles, about 30 seconds. Stir in the rice, season with salt and pepper and spread into an even layer. Cook until slightly browned, 3 to 4 minutes. Stir and cook for 3 minutes more. Push the rice to one side of the pan; add the eggs, season with salt and cook, scrambling, until set, 1 to 2 minutes. Stir the eggs into the rice, then add the shrimp mixture, peas and carrots and scallion greens and cook, stirring, until heated through.

• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1 carrot, chopped
• 1 garlic clove, peeled and smashed, plus 2 garlic cloves minced
• 2 (8 ounce) cans chopped tomatoes in their juice
• 1 (8ounce) bottle clam juice
• 1/4 cup dry white wine
• 1 cup water
• 2 cups plain couscous
• 2 pounds large shrimp, peeled and deveined
• 1 lemon, juiced
• 1 tablespoon red pepper flakes
• Chopped parsley leaves, for garnish

In a large pot, heat 1/4 cup olive oil. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree. Add a couple of tablespoons of water if needed - you want to end up with a broth. Check for seasoning.

Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove from heat. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.

In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning.

To serve, mound the couscous in the center of a platter and top with the shrimp.

Source: Real Simple 
Ingredients

• 1 10-ounce box of couscous (prepared according to its instructions) 
• kosher salt and black pepper
• 3 tablespoons unsalted butter
• 2 garlic cloves, chopped 
• 4 scallions, chopped 
• 1 pound shrimp, peeled and deveined 
• 1 15.5-ounce can of cannellini beans, rinsed 
• 1/2 cup fresh flat-leaf parsley 
• 2 tablespoons fresh lemon juice 

Directions

1. Heat 1 tablespoon of the butter in a large skillet over medium-high heat.
   
2. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.
3. Stir in the beans, parsley, lemon juice, remaining 2 tablespoons butter, 1 teaspoon salt, and ¼ teaspoon pepper.
4. Cook until heated through, 2 to 3 minutes. Serve with the couscous.

This is one of Matt's favorites.  It takes less than 1 hour from start to finish and will feed you for days.


Source: Everyday with Rachel Ray (with changes)
 Ingredients

• 2 tablespoons butter
• 4 cloves garlic, finely chopped
• 2 teaspoons herbes de Provence
• Salt and pepper
• 12 ounces andouille sausage, sliced 1/4 inch thick
• 2 onions, finely chopped
• 1 yellow bell pepper, chopped
• 1/3 cup flour
• 1 cup frozen shelled edamame
• 2 15 ounce cans  white beans, rinsed
• 2 pounds large shrimp, peeled and deveined

Directions
In a Dutch oven, cook the sausage over medium heat, stirring occasionally, until browned, about 7 minutes; transfer to a plate.

Add the butter, garlic, herbes de Provence, onions and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Stir in the flour and cook, stirring constantly, 1 to 2 minutes. 

Gradually stir in 3 1/2 cups water and bring to a boil over medium-high heat. Add the sausage and edamame and cook, stirring occasionally, for 3 minutes. Add the white beans and bring to a simmer. Add the shrimp and cook, stirring occasionally, until firm and opaque, 3 to 5 minutes. Season with salt and pepper. 

Tangy Lime Shrimp
Source: Everyday with Rachel Ray
INGREDIENTS

• 1 lb. medium shrimp, patted dry
• 4 tbsp. butter
• 1/4 cup chopped shallots
• 1/4 cup lime juice, plus 1 tsp. grated zest
• 1/4 tsp. crushed red pepper
• 1/3 cup chopped cilantro

DIRECTIONS:

1. Season shrimp. Heat large skillet over medium-high; add 1/2 tbsp. butter and shrimp. Cook shrimp through, 1 to 2 minutes; transfer to plate. Over medium-low heat, melt 1 tbsp. butter; add shallots, lime juice and crushed pepper; cook 2 minutes. Add remaining butter, zest, shrimp and cilantro; toss.
   
   

Twice Baked Sweet Potatoes

Source: Everyday Food 
Ingredients:

• 5 medium sweet potatoes (about 3 pounds)
• 4 ounces fresh goat cheese
• Coarse salt and ground pepper
• 3 tablespoons finely chopped fresh chives
• 1/4 cup chopped pecans
• 1/4 cup panko (Japanese breadcrumbs)
• 4 tablespoons unsalted butter, room temperature

Directions

1. Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Place on a large piece of foil on a baking sheet; fold foil around sweet potatoes to form a packet. Bake until tender when pierced with a knife, about 1 hour. (I was in a hurry and I was only cooking for two people, so I just put two potatoes in the microwave for about 13 minutes on high.  I eyeballed the adjustments for the other ingredients).
   
   
2. When cool enough to handle, halve sweet potatoes lengthwise. Scoop out all but 1/4-inch flesh from inside skins. Arrange 8 skins in a single layer in a 9-by-13-inch baking dish (discard remaining 2 skins). Place flesh in a food processor, along with 2 tablespoons butter and goat cheese; season with salt and pepper. Process until smooth, 2 minutes. Add chives and pulse to combine; spoon into skins.
   
   
3. In a small bowl, stir together pecans, panko, and 2 tablespoons butter until combined; season with salt and pepper. Sprinkle panko mixture over sweet potatoes. Bake until topping is golden, 10 to 12 minutes.