Chili Orange Shrimp With Broccoli Couscous Recipe 45 Food

CHILI-ORANGE SHRIMP WITH BROCCOLI COUSCOUS RECIPE - (4/5)

Steps:

• In a food processor, finely chop the broccoli. Transfer to a medium bowl, add the couscous and 1/4 teaspoon each salt and pepper and toss to combine. Pour 1 1/4 cups boiling water over the top, cover and let sit for 10 minutes. Meanwhile, cut away the peel and white pith from the orange. Quarter the orange lengthwise, then slice crosswise. Thinly slice the ginger, stack the slices up, then thinly slice those to create small matchsticks. Heat the oil in a large nonstick skillet over medium heat. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper, place in the skillet and cook for 3 minutes. Turn the shrimp, scatter the garlic and ginger over the top and continue cooking for 1 minute. Add the chili garlic sauce and toss to coat. Add the orange and cashews and cook for 1 more minute. Fluff the broccoli couscous with a fork. Serve the shrimp and cashews over the broccoli couscous and sprinkle with scallions and additional cashews, if desired.

SHRIMP & BROCCOLI COUSCOUS SKILLET

Steps:

• Heat dressing in large skillet on medium heat. Add couscous; cook 3 min. or until lightly toasted, stirring occasionally.
• Stir in broth. Bring to boil; cover. Simmer on medium-low heat 10 min. or until most the broth is absorbed and couscous is tender.
• Add shrimp and vegetables; mix well. Cook, covered, 2 min. Remove from heat. Stir in mayo.

VEGETARIAN CHILI WITH COUSCOUS

Steps:

• Heat oil in an large stockpot over medium heat. Add onion, green pepper, garlic and jalapeno and saute 2 minutes.
• Add herbs and spices and salt.
• Stir well to coat vegetables.
• Add tomatoes, broth and beans and bring mixture to a boil.
• Reduce heat and simmer, uncovered, for 3 minutes.
• Add couscous and simmer, uncovered, 5 minutes.
• Discard bay leaf.
• Ladle chili into boals and top with your favorite toppings.

SHRIMP WITH COUSCOUS

Steps:

• In a large skillet heat 1 T of oil over medium heat.
• Add the shrimp, season with salt and pepper to taste.
• Saute', tossing, until just cooked through, about three minutes.
• Remove from pan with a slotted spoon.
• Add remaining 1 T oil to the pan along with the mustard seeds and cook until the seeds begin to pop, about 30 seconds.
• Add the leeks, carrots, and garlic.
• Cook, stirring often, until the leeks are tender, about 5 minutes.
• Stir in the couscous, peas, and water.
• Season lightly with salt and pepper.
• Remove from the heat and cover.
• Let stand 5 minutes or until all the liquid has been absorbed and the couscous is tender.
• Add the shrimp and stir gently.
• Serve immediately.

SHRIMP & BROCCOLI IN CHILI SAUCE (9 WW PTS)

Steps:

• combine the first 6 ingredients in a medium bowl, cover and chill for 1 hour combine water and next 5 ingredients (water through salt) in a bowl, set aside heat oil in a stir fry pan or wok over medium-high heat.
• add broccoli, stir fry 2 minutes.
• add shrimp mixture, stir fry 5 minutes or until shrimp are done.
• add cornstarch mixture, and bring to a boil.
• cook 1 minute or until sauce thickens.
• serve over soba noodles.
• serving size is 1 cup stir fry and 1 cup noodles.

ORANGE CHILI GLAZED SHRIMP

Steps:

• Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, and salt in a blender or food processor fitted with the metal blade and blend until smooth. Should be a thick consistency.
• Place the shrimp in a resealable freezer bag and pour the orange juice mixture over the shrimp.
• Chill in a refrigerator for 2 to 3 hours but no longer.
• Remove the shrimp from the marinade and discard the marinade.
• Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side.

COUSCOUS WITH BROCCOLI

Steps:

• If using frozen broccoli, thaw and drain.
• Mix chicken broth, salt and pepper in a saucepan and bring to a boil.
• Stir in couscous and broccoli. Cover, remove from heat, and let stand 5 minutes or until all liquid is absorbed. Fluff with a fork and serve. Makes 4 one cup servings.