MEDITERRANEAN SHRIMP COUSCOUS
"This is a low fat, flavorful recipe that my family loves!" It's light and elegant and all the flavors work really well together; you'll be proud to serve this dish to your friends and family. Heather Carroll - Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese.
Nutrition Facts : Calories 385 calories, Fat 11g fat (2g saturated fat), Cholesterol 143mg cholesterol, Sodium 619mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
LEMON OREGANO SHRIMP OVER PEPPERED COUSCOUS
This Middle-Eastern recipe sounds delish and is healthy to boot! It is from Eatingwell.com. They also recommend sprinkling pine nuts and feta cheese over the top!
Provided by januarybride
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, combine the garlic, oregano, lemon juice, salt, pepper and shrimp. Mix gently and refrigerate for 30 minutes.
- To make the couscous, combine the bell pepper, broth, pepper flakes, salt and olive oil in a small saucepan. Bring to a boil.
- Stir in the couscous, cover and remove from the heat for five minutes.
- Lift the lid and fluff the couscous with a fork. Set aside while cooking the shrimp.
- Remove the shrimp from the marinade. Discard marinade.
- Heat the 2 tablespoons olive oil in a large saute pan until very hot and add the shrimp, making sure not to crowd the pan.
- Cook for about 2 minutes per side, until the shrimp curls and is almost opaque.
- Add the wine, scraping up the brown bits from the pan. Allow the wine to reduce by almost half, for about 2 to 3 minutes.
- Remove from the heat, add the butter and swirl in until it has thickened the sauce. Adjust seasoning with salt and pepper if needed.
- Place a scoop of couscous in shallow bowls and top with shrimp. Drizzle sauce over the top.
SHRIMP SCAMPI OVER PESTO COUSCOUS
Steps:
- Make the pesto: In the bowl of a food processor, pulse together the basil, 1 tablespoon garlic, walnuts, and Parmesan cheese. With the food processor running, slowly drizzle in cup oil. Season with salt and pepper.
- Make the couscous: In a medium saucepan over medium-high heat, bring 2 cups of water and 1/2 teaspoon of salt to a boil. Remove from the heat, stir in the couscous, cover, and let stand for 5 minutes, or while you cook the shrimp. When you are ready to serve, stir half the pesto into the couscous.
- Cook the shrimp: In a large skillet over medium heat, add 1 tablespoon oil, 1 tablespoon garlic, and red pepper flakes, and cook for 30 seconds. Add the broth and lemon juice, and cook until it bubbles. Add the shrimp, season with salt and pepper, give it a good stir, and cook until the shrimp is pink and cooked through, about 3-4 minutes. Remove the pan from the heat and stir in the parsley. Serve immediately, spooning the shrimp and sauce over the Pesto Couscous.
SHRIMP AND SCALLOP COUSCOUS
This quick and satisfying skillet dish is a favorite. It uses up summer veggies in a sensational blend of flavors. Round out the meal with garlic bread sticks. -Marvin Meuser Jr., Princeton, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with sliced basil if desired.
Nutrition Facts : Calories 201 calories, Fat 9g fat (1g saturated fat), Cholesterol 88mg cholesterol, Sodium 342mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
CREOLE SHRIMP OVER COUSCOUS
Shrimp is great for a speedy supper since it cooks so quickly. You could serve this dish also with rice but couscous is a nice change and cooks faster.
Provided by Olha7397
Categories Creole
Time 50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Creole Shrimp: Add olive oil to a large skillet or sauté pan over medium high heat. Sauté onions, celery and bell pepper until soft, about 2 to 3 minutes. Add garlic, smoked paprika, cumin, oregano and allspice, Cook for another minute. Add sherry, Worcestershire sauce and tomatoes and bring to a boil, cook for 4 minutes. Add shrimp and cook for another 3 to 4 minutes or until shrimp just turns pink. Sprinkle with parsley. Serve with couscous. Add tabasco to taste, if desired.
- Couscous: In medium saucepan, heat oil on medium. Add chicken stock and lemon juice. Bring to a boil. Add couscous and stir. Cover and remove from heat. Let stand for 5 minutes. Remove lid and fluff with fork to prevent sticking. Serves 4.
Nutrition Facts : Calories 498.4, Fat 16.5, SaturatedFat 2.4, Cholesterol 145.5, Sodium 803.3, Carbohydrate 58.1, Fiber 6.1, Sugar 8, Protein 26.4
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