Cooking in a Small Kitchen with Melissa Clark

For Part III of our Food in the City series, we’ll be discussing the tricks of cooking in a small kitchen, with food writer Melissa Clark, a frequent contributor to the Wednesday food section of The New York Times and
Watch a video of Melissa cooking in a tiny kitchen here.

A Recipe from Melissa Clark
Garlicky Shrimp with Feta and Lemon
Time: 10 minutes
3/4 cup couscous
3/4 cup plus 1 tablespoon boiling water
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, or to taste
1 pound extra-large shrimp, shelled and cleaned
1/3 cup feta, crumbled
Juice from 1/2 lemon
1-2 tablespoons capers, to taste
Kosher salt and freshly ground pepper, to taste
2 tablespoons chopped cilantro (or dill, parsley or basil), plus additional for garnish

1. Place the couscous in a medium bowl. And add the boiling water. Cover with a clean dish towel and let sit until the couscous has absorbed all the water, 3 to 5 minutes. Fluff with a fork.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper, stirring, and cook until garlic is fragrant and golden around the edges but not brown, about 1 minute. Stir in the shrimp and let cook until they begin to turn pink, 1 to 2 minutes. Add the feta, lemon juice, capers, and a pinch each of salt and pepper. Continue stirring over the heat until the shrimp are opaque and the cheese begins to melt, about 2 minutes more. Add the cilantro and stir to combine.
3. Top the couscous with the shrimp, making sure to scrape all the sauce from the pan. Serve garnished with additional cilantro, if desired.
Yield: 2 to 3 servings