Shrimp With Whole Wheat Couscous Recipes

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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

SHRIMP WITH COUSCOUS



Shrimp with Couscous image

Delicious, flavorful dish featuring lean protein from shrimp, and veggie nutrition from red bell pepper, sweet peas, and mushrooms.

Provided by Kristin

Categories     Entree

Time 30m

Number Of Ingredients 12

1 tablespoon olive oil
1 cup onion ((chopped))
3 cloves garlic ((minced))
1 cup red bell pepper ((chopped))
2 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cumin
1 1/2 pounds shrimp ((peeled, deveined, tail-off))
1 cup sweet peas
1 cup mushrooms ((roughly chopped))
2 cups couscous ((I use whole wheat))

Steps:

  • Heat the olive oil in a large skillet over medium high heat.
  • Add the onion, garlic, and red pepper, and cook until the onion and red pepper soften.
  • Add the chicken broth, salt, pepper, and cumin. Bring to a boil.
  • Add the shrimp and simmer until the shrimp are almost cooked, about 2-3 minutes.
  • Add the peas and mushrooms and cook for another 1-2 minutes.
  • Add the couscous, remove from heat and cover.
  • Let stand for 5 minutes, then fluff with a fork and serve.

Nutrition Facts : Calories 598 kcal, Carbohydrate 80 g, Protein 49 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 428 mg, Sodium 1912 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving

BUTTERY SHRIMP WITH MARINATED WHITE BEANS



Buttery Shrimp With Marinated White Beans image

A quick and sophisticated pantry dinner is just what the doctor ordered.

Provided by Liz Mervosh

Time 25m

Number Of Ingredients 11

2 large lemons
2 15-oz. cans cannellini beans, drained and rinsed
5 tablespoons olive oil, divided
1.25 teaspoons kosher salt, divided
4 large cloves garlic, finely chopped (about 2 Tbsp.)
.25 teaspoon crushed red pepper
3 tablespoons unsalted butter, divided
.25 cup dry white wine
1 pound peeled, deveined large shrimp
.33 cup chopped fresh parsley leaves
Toasted bread, for serving (optional)

Steps:

  • Remove lemon peel in wide strips with a vegetable peeler, avoiding white pith. Finely chop strips to equal 1 tablespoon; transfer to a medium bowl. Squeeze lemons to equal 3½ tablespoons juice. Add beans, 3 tablespoons oil, ¾ teaspoon salt, and 2 tablespoons lemon juice to chopped lemon peel in bowl.
  • Place garlic, crushed red pepper, 2 tablespoons butter, and remaining 2 tablespoons oil in a large skillet. Cook over medium, stirring often, until garlic is lightly golden, about 4 minutes. Add wine and cook until reduced by half, about 1 minute.
  • Add shrimp and increase heat to medium-high. Cook until shrimp are just opaque, 3 to 4 minutes. Stir in parsley and remaining 1½ tablespoons lemon juice, ½ teaspoon salt, and 1 tablespoon butter. Serve over beans with bread, if using.

Nutrition Facts : Calories 510 kcal, Carbohydrate 37 g, Cholesterol 166 mg, Fiber 10 g, Protein 29 g, SaturatedFat 8 g, Sodium 1330 mg, Sugar 4 g, Fat 27 g, UnsaturatedFat 0 g

SEAFOOD COUSCOUS PAELLA



Seafood Couscous Paella image

Whole-wheat couscous soaks up this savory saffron-infused broth.

Provided by EatingWell Test Kitchen

Categories     Healthy Shrimp Pasta Recipes

Time 35m

Number Of Ingredients 13

2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
½ teaspoon dried thyme
½ teaspoon fennel seed
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Pinch of crumbled saffron threads
1 cup no-salt-added diced tomatoes, with juice
¼ cup vegetable broth
4 ounces bay scallops, tough muscle removed
4 ounces small shrimp, (41-50 per pound), peeled and deveined
½ cup whole-wheat couscous

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.
  • Stir in tomatoes and broth. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.
  • Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more. Stir in couscous. Cover, remove from heat and let stand for 5 minutes; fluff.

Nutrition Facts : Calories 403.1 calories, Carbohydrate 60.3 g, Cholesterol 104.5 mg, Fat 6.8 g, Fiber 9.6 g, Protein 26.6 g, SaturatedFat 1 g, Sodium 1019.2 mg, Sugar 6.6 g

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