Shrimp w/couscous & gorgonzola

1 cup uncooked whole wheat pearl couscous
1/2 tsp salt
2 cups water
14oz raw shrimp, cooked
2 tsp olive oil
2 tsp tomato olive oil (from your oil-packed sundried tomatoes)
1 shallot, diced
3 sprigs fresh tarragon
1 Tbsp flour
1/4 cup white wine
1/4 cup shrimp stock
1 cup ff half & half
1 oz gorgonzola
3/4 oz prosciutto
2 Tbsp oil-packed sundried tomatoes, drained and chopped
2 Tbsp chopped fresh tarragon leaves
Salt & pepper to taste

Cook shrimp in medium skillet, remove and set aside.

In same skillet, cook prosciutto in pan until crispy, remove and set aside.

Cook pearl couscous according to package instructions.

Meanwhile, in the skillet (same skillet used above), saute shallot and tarragon sprigs in oil mixture for about 2 minutes. Slowly whisk in wine and stock, reduce to half. Whisk flour into half & half, then add and stir until thickened. Remove from heat. Remove tarragon sprigs, then whisk in cheese until smooth. Season with salt & pepper to taste.

Combine sauce with cooked couscous, divide into 4 servings. Top each with cooked shrimp, 1/4 of sundried tomatoes, 1/4 of prosciutto.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user KLWOZNIAK.