Paprika Shrimp With Hummus And Mint Recipes

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20-MINUTE SHRIMP AND COUSCOUS WITH YOGURT-HUMMUS SAUCE



20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce image

This speedy shrimp dish gets you whole grains, protein, vegetables and fruit all ready to go in 5 minutes (Pro tip: prep the couscous while the shrimp broils.)

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 cup whole wheat couscous
1/4 cup dried apricots, chopped (or golden raisins)
2 tablespoons olive oil
1/2 cup 2-percent plain Greek yogurt
1 tablespoon prepared hummus
2 tablespoons chopped fresh mint or dill
Kosher salt
1 1/4 pounds medium shrimp, peeled and deveined, tails removed
1 cup cherry tomatoes, halved
1/4 to 1/2 teaspoon hot paprika
Juice of 1/2 lemon

Steps:

  • Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
  • Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
  • Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.
  • Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.

Nutrition Facts : Calories 385 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 180 milligrams, Sodium 950 milligrams, Carbohydrate 47 grams, Fiber 7.5 grams, Protein 30 grams, Sugar 8 grams

PAPRIKA SHRIMP WITH HUMMUS AND MINT



Paprika Shrimp with Hummus and Mint image

Boost the appeal of store-bought hummus with fresh mint, then serve it alongside seared paprika shrimp, crisp vegetables, and warm pitas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound large shrimp, peeled and deveined
4 cloves garlic, minced (2 tablespoons)
Coarse salt and freshly ground pepper
1/2 teaspoon paprika, plus more for sprinkling
2 tablespoons fresh lemon juice, plus wedges for serving
1 1/2 cups plain store-bought hummus
3 tablespoons finely chopped fresh mint, plus leaves for serving
Pitas, warmed if desired, for serving
Romaine-lettuce leaves and sliced cucumbers

Steps:

  • Heat a large skillet over medium-high. Swirl in 2 tablespoons oil. Add shrimp in a single layer and garlic; season with salt and pepper. Cook, stirring a few times, until shrimp are pink, opaque, and just cooked through, 2 to 3 minutes. Stir in paprika; cook until fragrant, about 30 seconds. Stir in lemon juice, scraping up any browned bits from bottom of pan. Remove from heat.
  • In a bowl, stir together hummus, remaining 1 tablespoon oil, and mint. Serve shrimp and hummus drizzled with oil, sprinkled with paprika, and topped with mint leaves, with lemon wedges, pitas, lettuce leaves, and cucumbers alongside.

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