If I lived in my own home...

...I'd definitely fix this for dinner tonight:

Lemony Shrimp with white beans and couscous

Serves 4
Hands-On Time: 20m
Total Time: 20m


Ingredients

• 1 10-ounce box couscous (1 1/2 cups)

• kosher salt and black pepper

• 3 tablespoons unsalted butter

• 2 cloves garlic, chopped

• 4 scallions, chopped

• 1 pound medium shrimp, peeled and deveined

• 1 15.5-ounce can cannellini beans, rinsed

• 1/2 cup fresh flat-leaf parsley

• 2 tablespoons fresh lemon juice


Directions


1. In a saucepan, bring 2 cups water to a boil.

2. Stir in the couscous and ¼ teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.

3. Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat.

4. 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.

5. Stir in the beans, parsley, lemon juice, remaining 2 tablespoons butter, 1 teaspoon salt, and ¼ teaspoon pepper.

6. Cook until heated through, 2 to 3 minutes. Serve with the couscous.

 

Red Sangria

Serves 1
Hands-On Time: 05m
Total Time: 05m


Ingredients

• 4 ounces medium-bodied red wine (such as Shiraz)

• 1/2 ounce brandy

• 4 ounces fresh orange juice

• 1 teaspoon fresh lemon juice

• 1 teaspoon sugar

• 1 slice orange

• 1 slice lemon

• ice


Directions


1. In a shaker, mix together the red wine, brandy, orange juice, lemon juice, and sugar. Shake or stir.

2. Serve over ice and garnish with a slice of orange and lemon.

I mean, those both look easy enough, right?

I've been on this HUGE Sangria kick lately.

The best I've found? Either Reese Covington's or Jackson's in Birmingham.