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
SHRIMP WITH COUSCOUS
This one-pot wonder that takes its inspiration from paella will impress friends and family and satisfy even the hungriest diners.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 9
Steps:
- In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
- Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
- Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.
Nutrition Facts : Calories 343 g, Fat 7 g, Fiber 3 g, Protein 30 g
SHRIMP SCAMPI WITH LEMON COUSCOUS
With just a few minutes of prep work, this makes an eye-catching entree. "I sometimes add a handful of halved grape tomatoes to the pan during the last minute of cooking," says Diana Santospago of Isle au Haut, Maine. "It's a very pretty, tasty dish."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring broth and 1 tablespoon lemon juice to a boil. Stir in couscous, 1 tablespoon butter, 1 tablespoon parsley and lemon zest. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. , Meanwhile, in a large skillet, stir oil and remaining butter over medium-high heat until butter is melted. Add garlic; cook and stir until tender. Add shrimp; cook for 1 minute on each side or until shrimp turn pink. , Add the wine, salt, pepper and remaining lemon juice; cook 2-3 minutes longer or until heated through. Serve with couscous. Sprinkle with cheese and remaining parsley.
Nutrition Facts : Calories 379 calories, Fat 17g fat (8g saturated fat), Cholesterol 254mg cholesterol, Sodium 624mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.
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 COUSCOUS SALAD
For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.
Provided by Isabelle
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
- In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
- In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 529.7 calories, Carbohydrate 38.7 g, Cholesterol 194 mg, Fat 28.4 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 570.1 mg, Sugar 3.2 g
GREEK-INSPIRED SHRIMP COUSCOUS SALAD
A light and refreshing shrimp salad with Israeli couscous.
Provided by Ashley DeStefano
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan. Add couscous, reduce heat, and cover. Simmer, stirring occasionally, until water is completely absorbed, 8 to 10 minutes. Spoon into a large bowl to cool slightly.
- Toss shrimp with Greek seasoning.
- Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
- Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette; toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 52.7 g, Cholesterol 145.9 mg, Fat 9.1 g, Fiber 6.7 g, Protein 25.6 g, SaturatedFat 3.6 g, Sodium 805.3 mg, Sugar 7.6 g
More about "shrimp couscous recipes"
QUICK SHRIMP COUSCOUS – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Category Main DishCuisine MediterraneanTotal Time 15 mins
- In a medium pot, bring 1 1/4 cups water to a boil. Add couscous and ½ teaspoon kosher salt. Bring to a boil, then remove from the heat, cover and let stand for 5 minutes. When done, stir in olive oil, the juice from 1 lemon and another 1/4 teaspoon kosher salt. Taste, and add additional olive oil and lemon to taste.
- Mince the garlic. Pat the shrimp dry with a paper towel. In a large skillet over medium heat, melt the butter, then add garlic and cook for 30 seconds. Increase the heat to medium high and add the shrimp, ½ teaspoon kosher salt, and fresh ground pepper. Cook until the shrimp are opaque, about 3 minutes, turning once.
ISRAELI COUSCOUS AND SHRIMP RECIPE - SOUTHERN LIVING
From southernliving.com
Occupation Editorial ProducerTotal Time 30 minsAuthor Ivy Odom
- Combine shrimp, garlic, black pepper, 3 tablespoons of the olive oil, 1 tablespoon of the lemon juice, and 1⁄2 teaspoon of the salt in a medium bowl; toss to coat. Let stand at room temperature until ready to use.
- Heat 1 tablespoon of the olive oil in a 10-inch cast-iron skillet over medium-high. Add bell peppers; cook, stirring occasionally, until tender-crisp and charred, about 5 minutes. Sprinkle with 1⁄4 teaspoon of the salt. Transfer to a plate.
- Add couscous to skillet; cook over medium-high, stirring constantly, until toasted and fragrant, about 2 minutes. Add stock and remaining 1⁄2 teaspoon salt; bring to a boil. Cover and reduce heat to medium-low; simmer until tender and almost all liquid is absorbed, about 10 minutes.
- Uncover skillet, and top couscous with bell peppers and shrimp. Increase heat to medium; cover and cook until shrimp are just cooked through, 5 to 7 minutes. Remove from heat, and drizzle with remaining 2 tablespoons each olive oil and lemon juice. Garnish with parsley, basil, and crushed red pepper. Serve with lemon wedges.
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