Shrimp With Couscous And Spinach Food

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GREEK SHRIMP AND COUSCOUS



Greek Shrimp and Couscous image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup whole-wheat couscous
2 tablespoons extra-virgin olive oil
1 pound medium shrimp, peeled and deveined
Pinch of red pepper flakes
2 medium plum tomatoes, diced
1 small bulb fennel, halved, cored and sliced
2 cloves garlic, finely chopped
1/3 cup dry white wine
1 15-ounce can no-salt-added chickpeas, drained and rinsed
2 scallions, sliced
2 tablespoons chopped fresh dill
1/2 cup crumbled feta cheese (about 2 ounces)

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



Shrimp with Couscous image

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

1 tablespoon olive oil
1 cup onion ((chopped))
3 cloves garlic ((minced))
1 cup red bell pepper ((chopped))
2 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cumin
1 1/2 pounds shrimp ((peeled, deveined, tail-off))
1 cup sweet peas
1 cup mushrooms ((roughly chopped))
2 cups couscous ((I use whole wheat))

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



Sauteed Shrimp and Spinach image

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

1 tablespoon olive oil
1/4 cup lemon juice
1/4 cup olive oil
4 garlic cloves, minced, to taste
1/4 teaspoon coarse black pepper
1/4 teaspoon salt
2 teaspoons lemons, zest of
1 lb jumbo shrimp, peeled and deveined
1 (6 ounce) bag spinach (I use baby spinach leaves)

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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