Shrimp With Couscous And Spinach Food

GREEK SHRIMP AND COUSCOUS

Steps:

• Prepare the couscous as the label directs. Cover and keep warm until ready to serve. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon. Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and 1/3 cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.

SHRIMP WITH COUSCOUS

Steps:

• Heat the olive oil in a large skillet over medium high heat.
• Add the onion, garlic, and red pepper, and cook until the onion and red pepper soften.
• Add the chicken broth, salt, pepper, and cumin. Bring to a boil.
• Add the shrimp and simmer until the shrimp are almost cooked, about 2-3 minutes.
• Add the peas and mushrooms and cook for another 1-2 minutes.
• Add the couscous, remove from heat and cover.
• Let stand for 5 minutes, then fluff with a fork and serve.

SAUTEED SHRIMP AND SPINACH

Steps:

• Stir together garlic, pepper, salt and lemon zest.
• Blend in lemon juice and olive oil.
• Set aside.
• Heat 1 tablespoon olive oil in skillet over medium-high heat.
• Add the shrimp, and cook for 2 minutes.
• Stir in the spinach and cook just until the greens are wilted and shrimp turn pink (about 2-3 minutes).
• Stir in the lemon-olive oil mixture.
• Toss well.
• Serve immediately.