Chili Orange Shrimp With Broccoli Couscous Recipe 45

CHILI-ORANGE SHRIMP WITH BROCCOLI COUSCOUS RECIPE - (4/5)

Steps:

• In a food processor, finely chop the broccoli. Transfer to a medium bowl, add the couscous and 1/4 teaspoon each salt and pepper and toss to combine. Pour 1 1/4 cups boiling water over the top, cover and let sit for 10 minutes. Meanwhile, cut away the peel and white pith from the orange. Quarter the orange lengthwise, then slice crosswise. Thinly slice the ginger, stack the slices up, then thinly slice those to create small matchsticks. Heat the oil in a large nonstick skillet over medium heat. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper, place in the skillet and cook for 3 minutes. Turn the shrimp, scatter the garlic and ginger over the top and continue cooking for 1 minute. Add the chili garlic sauce and toss to coat. Add the orange and cashews and cook for 1 more minute. Fluff the broccoli couscous with a fork. Serve the shrimp and cashews over the broccoli couscous and sprinkle with scallions and additional cashews, if desired.

SHRIMP & BROCCOLI COUSCOUS SKILLET

Steps:

• Heat dressing in large skillet on medium heat. Add couscous; cook 3 min. or until lightly toasted, stirring occasionally.
• Stir in broth. Bring to boil; cover. Simmer on medium-low heat 10 min. or until most the broth is absorbed and couscous is tender.
• Add shrimp and vegetables; mix well. Cook, covered, 2 min. Remove from heat. Stir in mayo.

SHRIMP WITH FRUITED COUSCOUS

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.

MONSTER SHRIMP WITH ORANGE CHILI GLAZE

Steps:

• 1. Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, and salt in a blender or food processor fitted with the metal blade and blend until smooth.
• 2. Place the shrimp in a resealable freezer bag and pour the orange juice mixture over the shrimp. Chill in a refrigerator or ice-filled cooler for 2 to 3 hours but no longer.
• 3. Remove the shrimp from the marinade and discard the marinade.
• 4. Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side.
• 5. Remove from heat and serve immediately - though they still rock at room temperature.

ORANGE SHRIMP

Steps:

• heat oil in skillet.
• add shrimp and garlic, cook, stirring, until shrimp turn pink.
• add orange juice, bring to boil, cook 2-3 minutes until sauce thickens.
• remove from heat, stir in marjoram, oregano, salt& pepper to taste, serve.

ONE-POT SHRIMP AND CHICKEN COUSCOUS

Steps:

• Heat butter and olive oil in a large skillet over medium heat until butter is melted. Add broccoli, mushrooms, onion, garlic, Italian seasoning, and crushed red pepper; saute for 2 to 3 minutes. Add shrimp, chicken, and couscous; stir to coat.
• Add chicken broth and lemon juice and bring to a boil. Cover, reduce heat to low, and simmer until chicken and shrimp are cooked through and couscous has absorbed all the liquid and is tender yet firm to the bite, about 10 minutes.

MONSTER SHRIMP WITH ORANGE CHILI GLAZE

Steps:

• Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, and salt in a blender or food processor fitted with the metal blade and blend until smooth.
• Place the shrimp in a resealable freezer bag and pour the orange juice mixture over the shrimp. Chill in a refrigerator or ice-filled cooler for 2 to 3 hours but no longer.
• Remove the shrimp from the marinade and discard the marinade.
• Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side.
• Remove from heat and serve immediately.