Victoria Corum's Savory Shrimp with Couscous (Oxygen, July 2008)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 cups couscous2 cups low-sodium chicken broth1 1/4 lbs. de-veined and de-shelled shrimpolive oil spray1 tsp. minced garlic2 tsp. dried dill2 tsp. dried parsley1 tsp. red pepper flakeskosher salt, to taste (not included in nutrition information)ground pepper, to taste5 lemon wedges
1. Bring chicken broth to a boil. Add couscous and turn down heat. Remove from heat when slightly cooked (about 1 minute) and set aside, keeping warm.
2. Bring 1 quart of water to a boil in a pot. Cook shrimp in water until pink, approximately 3 to 5 minutes. Strain shrimp and place in a bowl. Spritz with just 1 to 2 sprays of olive oil - just enough to help seasonging cling to shrimp. Add remaining ingredients, except for lemon wedges, and toss to coat evenly. Adjust seasonings if desired.
3. Serve over couscous with lemon wedges on the side.
Number of Servings: 5
Recipe submitted by SparkPeople user AIMEE131.
2. Bring 1 quart of water to a boil in a pot. Cook shrimp in water until pink, approximately 3 to 5 minutes. Strain shrimp and place in a bowl. Spritz with just 1 to 2 sprays of olive oil - just enough to help seasonging cling to shrimp. Add remaining ingredients, except for lemon wedges, and toss to coat evenly. Adjust seasonings if desired.
3. Serve over couscous with lemon wedges on the side.
Number of Servings: 5
Recipe submitted by SparkPeople user AIMEE131.
Nutritional Info Amount Per Serving
- Calories: 368.0
- Total Fat: 2.6 g
- Cholesterol: 221.0 mg
- Sodium: 505.4 mg
- Total Carbs: 53.0 g
- Dietary Fiber: 2.6 g
- Protein: 33.4 g