Shrimp With Fruited Couscous Recipes

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SHRIMP SCAMPI WITH LEMON COUSCOUS



Shrimp Scampi with Lemon Couscous image

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

1 cup chicken broth
3 tablespoons lemon juice, divided
1 cup uncooked couscous
5 tablespoons butter, divided
3 tablespoons minced fresh parsley, divided
1 teaspoon grated lemon zest
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
2 pounds cooked jumbo shrimp, peeled and deveined
1/3 cup white wine or additional chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Asiago cheese

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.

MEDITERRANEAN SHRIMP COUSCOUS



Mediterranean Shrimp Couscous image

"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

1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 tablespoon chopped shallot
2 garlic cloves, minced
3 tablespoons olive oil, divided
1 cup chopped zucchini
1/2 cup white wine or reduced-sodium chicken broth
1/4 cup chopped sun-dried tomatoes (not packed in oil)
2 tablespoons capers, drained
3 cups fresh baby spinach
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups uncooked couscous
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1/2 cup crumbled feta cheese, divided
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper

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



Shrimp with Couscous image

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

2 tablespoons olive oil
1 1/2 pounds medium shrimp, shelled and deveined
Coarse salt and ground pepper, for seasoning
1 teaspoon mustard seeds
2 leeks, sliced into 1/2-inch half-moons
2 carrots, shredded
5 cloves garlic, thinly sliced
1 cup couscous
1 cup frozen peas, thawed

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

SCAMPI ON COUSCOUS



Scampi on Couscous image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/2 cup plus 2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
1 garlic clove, peeled and smashed, plus 2 garlic cloves minced
2 (8 ounce) cans chopped tomatoes in their juice
1 (8ounce) bottle clam juice
1/4 cup dry white wine
1 cup water
2 cups plain couscous
2 pounds large shrimp, peeled and deveined
1 lemon, juiced
1 tablespoon red pepper flakes
Chopped parsley leaves, for garnish

Steps:

  • In a large pot, heat 1/4 cup olive oil. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree. Add a couple of tablespoons of water if needed - you want to end up with a broth. Check for seasoning.
  • Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove from heat. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.
  • In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning.
  • To serve, mound the couscous in the center of a platter and top with the shrimp.

SHRIMP WITH FRUITED COUSCOUS



Shrimp with Fruited Couscous image

This easy shrimp changes expectations on recipes worthy of backyard barbecues. An herb-yogurt-balsamic marinade brings a pop of tangy flavor to the skewered seafood. Serve on a bed of so-simple couscous dotted with orange peel and dried cherries.

Provided by Voskos

Categories     Trusted Brands: Recipes and Tips     VOSKOS®

Time 1h30m

Yield 4

Number Of Ingredients 12

20 fresh or frozen large shrimp in shells
1 (5.3 ounce) container VOSKOS® Nonfat Vanilla Greek Yogurt
½ cup water
¼ cup white balsamic vinegar
1 tablespoon vegetable oil
1 teaspoon dried rosemary, crushed
¾ cup chicken broth
⅓ cup orange juice
¾ cup couscous
½ teaspoon finely shredded orange peel
¼ cup sliced green onions
¼ cup snipped dried cherries

Steps:

  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag.
  • Combine the VOSKOS® Nonfat Vanilla Greek Yogurt, water, balsamic vinegar, vegetable oil, and rosemary in a bowl. Pour more than half of the mixture over the shrimp in the resealable bag; seal bag. Turn bag to combine mixture and coat shrimp. Marinate shrimp for 30 to 60 minutes in the refrigerator, turning occasionally. Reserve remaining marinade; chill.
  • Drain shrimp, discarding marinade. Thread shrimp on four 12-inch skewers leaving a 1/4-inch space between shrimp. For a charcoal grill, place skewers on the grill rack; cover and grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once and brushing with reserved marinade after turning. Discard remaining marinade. (For gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.) Serve with couscous.
  • Fruited Couscous: Combine chicken broth and orange juice; bring to boiling. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Stir in orange peel, green onions, and dried cherries. Serve with shrimp.

Nutrition Facts : Calories 318 calories, Carbohydrate 42 g, Cholesterol 159.9 mg, Fat 4.6 g, Fiber 2.7 g, Protein 24.9 g, SaturatedFat 0.8 g, Sodium 205.5 mg, Sugar 8.3 g

SICILIAN COUSCOUS WITH SHRIMP



Sicilian Couscous with Shrimp image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups couscous (quick cook couscous may be substituted, stock may need to then be reduced)
1/4 cup and 2 tablespoons olive oil
Salt and ground black pepper
1 small onion, diced, about 1/2 cup
1/4 teaspoon saffron
1 tablespoon tomato paste
1/4 teaspoon red pepper flakes, more if desired
2 1/2 cups hot fish stock enriched with shrimp shells (see recipe below)
1/2 pound fresh small shrimp, peeled and deveined
1/2 pound calamari, cleaned and cut into rings
1/4 cup shelled almonds, ground in processor very fine

Steps:

  • In a bowl mix the uncooked couscous with 1/4 cup olive oil and 1 teaspoon each of salt and pepper. Rub the couscous between your fingers to fully incorporate these ingredients.
  • In a enamel casserole or couscousiere heat 2 tablespoons of oil over low heat. Add the onions and begin to cook them to a translucent stage. Without browning the onion, add the saffron, tomato paste, salt, pepper and red pepper flakes. Stir these ingredients quickly and combine well, but take care to avoid burning the tomato paste by working quickly at this stage.
  • Pour in the hot enriched stock and bring to a boil, then reduce to a low simmer. Place the couscous in its steamer over the simmering broth and allow to simmer gently for 50 minutes, until the couscous has cooked.
  • At the end of the required cooking time for the couscous, season the shrimp with salt and pepper, place the peeled shrimp into the simmering broth under the couscous and cook for 3 to 4 additional minutes. The shrimp will gently poach. Two minutes before serving add the calamari.
  • Serve the seafood on a bed of couscous, ladle on some broth, and sprinkle the crushed almonds over the whole dish.
  • Enriched fish stock: After peeling the shrimp, reserve the shells but discard the vein. Put the fish stock (broth or clam juice may be substituted) into a pot and bring to a gentle boil, lower to a simmer and then add the reserved shrimp shells. Cook together for 20 minutes before straining out the shells and any other solids. Set the enriched stock aside and discard the shells. Keep warm to finish the couscous or cool and refrigerate promptly.

More about "shrimp with fruited couscous recipes"

ISRAELI COUSCOUS AND SHRIMP RECIPE | SOUTHERN LIVING
israeli-couscous-and-shrimp-recipe-southern-living image
2019-02-08 Uncover skillet, and top couscous with bell peppers and shrimp. Increase heat to medium; cover and cook until shrimp are just cooked through, …
From southernliving.com
Servings 4
Total Time 30 mins
Category Shrimp
  • 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.


ISRAELI COUSCOUS WITH GRILLED SHRIMP IN CURRY SAUCE RECIPE ...
israeli-couscous-with-grilled-shrimp-in-curry-sauce image
Steps. 1. Couscous: In a frying pan heat up the oil at medium heat. Add onions and garlic, and sauté until translucent. Add chopped veggies and mix well. 2. …
From tablespoon.com
Cuisine Middle Eastern
Category Entree
Servings 4
Total Time 40 mins
  • Couscous: In a frying pan heat up the oil at medium heat. Add onions and garlic, and sauté until translucent. Add chopped veggies and mix well.
  • Add couscous, season with salt and pepper, and add 3 1/2 cups of hot water. Let boil, lower the heat, cover partially and let cook for 10 minutes or until couscous is al dente. If you see it dry out, add little more water.
  • Grilled Shrimp: Meanwhile season shrimps with salt, pepper and lemon juice. Save on the side.
  • Curry sauce: In a frying pan heat up oil and cook onion, add curry and then add coconut milk and Half and Half. Let boil, reduce heat and cook for a few minutes. Season with salt and pepper.


SHRIMP COUSCOUS {WITH ROASTED VEGGIES!} - CHELSEA'S MESSY ...
2019-03-31 Simple and deliciously seasoned Shrimp Couscous is roasted on a single sheet pan with asparagus and red pepper. This 30-minute dinner is topped with an addictive green …
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.


MOROCCAN SHRIMP WITH COUSCOUS RECIPE | MYRECIPES
2003-11-24 While couscous stands, melt butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining paprika mixture. Add shrimp to pan; sauté 5 minutes or …
From myrecipes.com
5/5 (7)
Calories 318 per serving
Servings 6
  • Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into a bowl using a rubber spatula. Cover and refrigerate.
  • While yogurt stands, combine the paprika, salt, cumin, curry, red pepper, and cinnamon. Bring 1 1/2 teaspoons paprika mixture, dried fruit, water, and broth to a boil in a medium saucepan; gradually stir in the couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
  • While couscous stands, melt butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining paprika mixture. Add shrimp to pan; sauté 5 minutes or until done. Spoon 1/2 cup couscous in center of each plate. Top each with 1/2 cup shrimp and 1 tablespoon yogurt. Garnish with cilantro sprigs, if desired.


COUSCOUS WITH SHRIMP AND CLEMENTINES | METRO
2013-08-06 Sauté the onion and shrimp for 2-3 minutes; then set aside and keep warm. Deglaze the pan with the clementine juice and allow to reduce. Add the ground ginger and shrimp mixture. Season and simmer for about 5 minutes. Cook the couscous according to package* instructions. Serve the shrimp on the couscous and garnish with the clementine segments.
From www1-ppr.metro.ca
3/5 (5)
Total Time 30 mins
Servings 4


EASY SHRIMP COUSCOUS SALAD - FOOD WINE AND LOVE
2021-07-19 Cook, stirring as needed, until the shrimp turns pink. Then turn off the heat and stir in a tablespoon of the lemon juice and allow for the shrimp to cool. Cook the couscous. In a small pot over medium heat bring the stock to a boil. Stir in the couscous and seasonings and then remove the couscous from the heat.
From foodwineandlove.com
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Category Salad
Servings 4
Total Time 20 mins


SHRIMP AND CITRUS COUSCOUS | IGA RECIPES
Bring orange juice and water to a boil in a saucepan. Add couscous and remove from heat. Cover and let stand for 5 to 7 minutes until. liquid is absorbed. Add remaining ingredients. Serve immediately with naan bread.
From iga.net
Servings 4
Total Time 30 mins


FRUITED ISRAELI COUSCOUS RECIPE | MYRECIPES
2003-11-19 Melt butter in a large saucepan over medium-high heat. Add onion, and sauté 5 minutes. Stir in currants, apricots, salt, broth, and cinnamon sticks; bring to a boil. Add couscous, and return to a boil. Cover, reduce heat, and simmer 15 minutes. Let couscous mixture stand 5 minutes. Discard cinnamon sticks. Stir in cilantro.
From myrecipes.com
5/5 (2)
Calories 190 per serving
Servings 12


COUSCOUS WITH SHRIMP AND CLEMENTINES | METRO
2013-08-06 Sauté the onion and shrimp for 2-3 minutes; then set aside and keep warm. Deglaze the pan with the clementine juice and allow to reduce. Add the ground ginger and shrimp mixture. Season and simmer for about 5 minutes. Cook the couscous according to package* instructions. Serve the shrimp on the couscous and garnish with the clementine segments.
From metro.ca
3/5 (5)
Total Time 30 mins
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SHRIMP WITH FRUITED COUSCOUS RECIPE ...
2021-10-29 Shrimp with fruited couscous recipe. Green onions sliced for garnish. Bring 1 12 teaspoons paprika mixture dried fruit water and broth to a boil in a medium saucepan. Add the wine salt pepper and remaining lemon juice. Mince the garlic. Add onion and 1 teaspoon salt. Cover and cook until shrimp are just cooked through 5 to 7 minutes. Pat the shrimp dry and …
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SHRIMP WITH FRUITED COUSCOUS | RECIPE | RECIPES, MAIN DISH ...
Mar 3, 2016 - This easy shrimp changes expectations on recipes worthy of backyard barbecues. An herb-yogurt-balsamic marinade brings a pop of tangy flavor to the skewered seafood. Serve on a bed of so-simple couscous dotted with orange peel and dried cherries.
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COUSCOUS GARLIC SHRIMP WITH SPINACH | ENJOY FUN FAMILY FOOD
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