Green Herb Shrimp With Summer Squash Couscous Recipes

SHRIMP WITH GREEN SAUCE

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 8

Shrimp with Green Sauce image

Steps:

Heat 2 tablespoons olive oil in a skillet over medium heat. Add the garlic and cook until it softens slightly, about 1 minute. Add the brandy and swirl the pan until the alcohol evaporates. Add the wine and 1/4 cup water and cook to reduce slightly, 3 to 4 minutes. Stir in the parsley, 1/2 teaspoon salt, and pepper to taste. Transfer the mixture to a blender with 2 tablespoons olive oil and puree until smooth. Cover and set aside.
When ready to serve, heat the remaining 2 tablespoons olive oil in a skillet over high heat. Add the shrimp; cook until just pink, 1 to 2 minutes. Add the green sauce, season with salt and pepper, and warm through. Drizzle with olive oil or water to loosen the sauce. Serve with bread.

Ingredients

6 tablespoons extra-virgin olive oil, plus more for drizzling
5 cloves garlic, finely chopped
2 tablespoons brandy
1/2 cup dry white wine
1 cup chopped fresh parsley
Kosher salt and freshly ground pepper
18 large shrimp, peeled and deveined, tails intact
Warm baguette slices, for serving

GRILLED HERB SHRIMP

Provided by Ina Garten

Categories appetizer

Time 18m

Yield 6 servings

Number Of Ingredients 11

Grilled Herb Shrimp image

Steps:

Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

Ingredients

2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
3 cloves garlic, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup good olive oil
1 lemon, juiced

GREEN HERB SHRIMP WITH SUMMER SQUASH COUSCOUS

Categories Shellfish Sauté Dinner Spring Healthy

Yield 4

Number Of Ingredients 18

GREEN HERB SHRIMP WITH SUMMER SQUASH COUSCOUS image

Steps:

In a food processor or blender, combine all of the sauce ingredients and blend until fairly smooth with a few herb flecks. Put half of the sauce in a bowl along with the shrimp and set aside to marinate for 1 hour, reserving the other half of the sauce. Heat ½ tablespoon of the oil in a cast-iron pan or large skillet over medium heat. Add the zucchini and sauté until the edges are browned, 8 to 10 minutes. Cook the couscous according to the package instructions. Transfer the couscous to a large mixing bowl and add the zucchini, the remaining 1 tablespoon of oil, the basil, red pepper flakes, feta, and vinegar. Toss to coat. Add salt and pepper to taste. Heat a grill or grill pan over high heat. Cook the shrimp until they just turn pink, about 2 minutes maximum on each side; be careful to avoid overcooking them. Toss the cooked shrimp in the remaining herb sauce and serve with the zucchini couscous.

Ingredients

¼ cup extra-virgin olive oil
½ teaspoon sea salt
4 green onions, white and light green parts, chopped
2 tablespoons coarsely chopped fresh mint leaves
½ cup coarsely chopped fresh basil
½ cup fresh flat-leaf parsley
2 cloves garlic
2 anchovies (optional)
Juice of 2 limes
1½ pounds large shrimp, peeled and deveined
1½ tablespoon extra virgin olive oil
4 cups diced zucchini (about 4 medium)
1½ cups whole wheat couscous
¼ cup coarsely chopped fresh basil
½ teaspoon red pepper flakes
⅓ cup diced feta cheese
2 tablespoons red wine vinegar
Sea salt and freshly ground pepper

More about "green herb shrimp with summer squash couscous recipes"

SHRIMP COUSCOUS - CHELSEA'S MESSY APRON

Web Mar 31, 2019 1 cup couscous 1 medium red pepper sliced into thin strips and strips halved 1/2 pound asparagus woody ends removed and cut …
From chelseasmessyapron.com
5/5 (2)
Total Time 37 mins
Category Dinner, Main Course
Calories 547 per serving

HERB SAUCE: Start with the sauce so it has time for the flavors to meld; this sauce can be made 1-2 days in advance. In a large Mason jar, add 1/2 cup olive oil, 1 teaspoon Italian seasoning, red wine vinegar, honey, and 2 tablespoons lemon juice. Finely chop garlic (3 cloves or less if sensitive to garlic and 4 cloves for garlic lover!). Add the garlic to the jar and shake well to combine ingredients. Finely chop a bunch of parsley to get a full 1/2 cup (you should use most of a good-sized bunch; simply cut off the bottom of the entire bunch and chop the rest). Finely chop the cilantro. Add the finely chopped parsley and cilantro to the jar and stir to combine. Place the lid on the jar and refrigerate to "marinate" while preparing the rest of the dish.
VEGGIESand SHRIMP: Preheat the oven to 400 degrees F. On a large sheet pan, add the chopped asparagus (remove ends and then cut all the asparagus into 3 parts) and chopped red pepper (very thinly slice the entire pepper and cut those slices in half). In a small bowl, stir together 1 teaspoon salt, 1 teaspoon garlic powder, remaining 1 teaspoon Italian seasoning, 1/2 teaspoon cayenne pepper, remaining 2 tablespoons olive oil, and 1 tablespoon lemon juice. Stir to form a paste and add exactly half to the veggies. Toss well to coat and spread into 1 even layer so no veggies are overlapping. Place in the oven and cook for 6-7 minutes (this will vary on the actual thickness of veggies). Meanwhile, prepare the shrimp. Pat the shrimp dry and gently toss in a bowl with the remaining spice mix/paste. Remove veggies from the oven, toss, and allow room for the shrimp. Add shrimp to the sheet pan and cook for another 6-7 minutes or until shrimp is opaque and veggies are crisp-tender. Remove.
COUSCOUS: While everything is cooking, prepare the couscous according to package directions. (Bring 1 cup water to a boil and once it boils, remove from heat, stir in couscous, and place the lid on. Let stand for 2-4 minutes.) Fluff the couscous with a fork. Add 1/2 cup of the herb sauce and the last remaining tablespoon of lemon juice. Add 1/2 teaspoon salt and 1/4 teaspoon pepper (or season to taste).
SERVE: Divide couscous onto 2 (or 4 - see Note 1) plates. Add equal amounts of veggies and equal amounts of shrimp. Serve with remaining herb sauce. (Add to taste; you may have some leftover.) Enjoy immediately.

Green Herb Shrimp With Summer Squash Couscous Recipes

SHRIMP WITH GREEN SAUCE

GRILLED HERB SHRIMP

GREEN HERB SHRIMP WITH SUMMER SQUASH COUSCOUS

More about "green herb shrimp with summer squash couscous recipes"

SHRIMP COUSCOUS - CHELSEA'S MESSY APRON

GRILLED SHRIMP AND SQUASH SKEWERS WITH HERBED …

GRILLED SHRIMP-AND-SQUASH PASTA - SOUTHERN LIVING

GRILLED SHRIMP AND ZUCCHINI COUSCOUS WITH FETA AND MINT

EASY SHRIMP ZUCCHINI SQUASH SKILLET - KIM'S CRAVINGS

BBQ SHRIMP WITH GARLICKY KALE & PARMESAN-HERB …

GREEN HERB SHRIMP WITH SUMMER SQUASH COUSCOUS

SUMMER HERBED GRILLED SHRIMP RECIPE | MYRECIPES

GREEN HERB SHRIMP WITH SUMMER SQUASH COUSCOUS

MEDITERRANEAN COUSCOUS SALAD WITH SHRIMP | SILK ROAD RECIPES

SUMMER SQUASH AND SHRIMP FRICASSEE - FOOD & WINE

SUCCULENT SHRIMP AND SUMMER SQUASH | MORE FROM TOWN CAROLINA

GREEN HERB SHRIMP W SUMMER SQUASH COUSCOUS

HOW TO COOK GREEN SHRIMP - IBOIL-EN.DESIGNLUXPRO.COM

GREEN HERB SHRIMP WITH SUMMER SQUASH COUSCOUS RECIPE | EAT YOUR …

NORTH AFRICAN SHRIMP WITH SUMMER VEGETABLE COUSCOUS

MEDITERRANEAN COUSCOUS WITH SHRIMP - FEELGOODFOODIE

GREEN SHRIMP DEFINITION & MEANING - MERRIAM-WEBSTER

23 EASY COUSCOUS RECIPES TO TRY TONIGHT - INSANELY GOOD

You'll also love

Related Search