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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 257.9
  • Total Fat: 5.4 g
  • Cholesterol: 90.0 mg
  • Sodium: 572.5 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 4.4 g
  • Protein: 20.5 g

View full nutritional breakdown of Shrimp & Couscous, 2 serving calories by ingredient
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Shrimp & Couscous, 2 serving

Submitted by: 60SIXTY

Introduction

I modified recipe submitted by SparkPeople user AJTURLEY77 choice of comfort food. I changed it to fit my family size & dietary preferences. I also don't have Cajun spice on hand, & used what was in my pantry. I served it with recipe for Baked Cheesy Cauliflower. I put the Cauliflower in the oven to bake while I prepared this dish. South Beach friendly; Low Sodium, Low Fat. [I calculated the broth as water as mine is salt free.] I modified recipe submitted by SparkPeople user AJTURLEY77 choice of comfort food. I changed it to fit my family size & dietary preferences. I also don't have Cajun spice on hand, & used what was in my pantry. I served it with recipe for Baked Cheesy Cauliflower. I put the Cauliflower in the oven to bake while I prepared this dish. South Beach friendly; Low Sodium, Low Fat. [I calculated the broth as water as mine is salt free.]
Number of Servings: 2

Ingredients

    8 oz of frozen shrimp removed from freezer to fridge early enough to thaw. [I used pre-cooked, deveined, etc.].
    PAM spray
    1 lg Bell Pepper, diced [you choose color]
    1/2 cup chopped onion
    1 cup sliced celery
    1/2 cup Turnip, cut in match stick pieces
    Choice of Seasoning: Oregano, Cajun, Mrs. Dash, etc.
    1/3 cup cherry tomato
    2 tsp. Olive Oil [or Canola Oil]
    1/3 cup whole Grain Dry Couscous
    1/2 cup homemade chicken broth / skimmed of all fat; sodium free


Directions

I used a Wok Skillet. Preheated to medium.
Spray with PAM before adding vegetables, except for the tomato. Stir fry until tender.

Make a well in the center. Pour the Couscous in the well & immediately add the chicken broth & 2 tsp of oil over the couscous. Stir to moisten the couscous. As soon as the broth begins to bubble, stir the entire mixture and add the tomatoes and shrimp. Turn oof the hat. Cover tightly with lid, & allow to sit for 5 minutes.

After the 5 minutes, fluff the couscous mixture with a fork.

Number of Servings: 2

Recipe submitted by SparkPeople user 60SIXTY.






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  • 1 of 1 people found this review helpful
    I make my own cajun spice and store it in small canning jar recipe: 1/2 cup paprika, 2 tbsp cayeene pepper, 1 1/2 tbspn garlic powder(no salt), 1/4 tsp salt, 1/2 tsp basil, 1/2 tsp tarrogn, 1/2 tsp ground thyme leaves ... mix all the ingredients in a bowl well, store in a spice jar with a lid.. - 5/7/09

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