GREEK SHRIMP AND COUSCOUS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 481, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 392 milligrams, Carbohydrate 51 grams, Fiber 10 grams, Protein 36 grams
SHRIMP WITH COUSCOUS
Delicious, flavorful dish featuring lean protein from shrimp, and veggie nutrition from red bell pepper, sweet peas, and mushrooms.
Provided by Kristin
Categories Entree
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 598 kcal, Carbohydrate 80 g, Protein 49 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 428 mg, Sodium 1912 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
SAUTEED SHRIMP AND SPINACH
Make and share this Sauteed Shrimp and Spinach recipe from Food.com.
Provided by Lambkyns
Categories Lactose Free
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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COUSCOUS WITH SHRIMP AND SPINACH - MAGIC SKILLET
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5/5 (1)
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Cuisine Mediterranean
Category Seafood
- Set turbo oven temperature to 400°F(200°C). Place the couscous into a large bowl and pour over boiling water to cover. Leave to stand, stirring occasionally.
- In a baking dish combine olive oil and onion. Put in preheated turbo oven and cook for 3-5 minutes until browned. Drain the couscous.
- Remove onion mixture from turbo oven. Stir into the softened onion the tomatoes, lemon rind and juice, spinach, liquid stock, pine nuts, shrimp, seasonings, and 1/4 pint (150 ml) boiling water. Stir in couscous, cover turbo oven and cook for 20-25 minutes. Serve couscous with shrimps and spinach immediately.
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