Lemon Oregano Shrimp Over Peppered Couscous Recipes

CREOLE SHRIMP OVER COUSCOUS

Creole Shrimp over Couscous image

Shrimp is great for a speedy supper since it cooks so quickly. You could serve this dish also with rice but couscous is a nice change and cooks faster.

Provided by Olha7397

Categories Creole

Time 50m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

3 tablespoons olive oil, l
1 onion, sliced
1 celery rib, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 teaspoon dried greek oregano
1 pinch ground allspice
1/4 cup dry sherry or 1/4 cup dry white wine
2 teaspoons Worcestershire sauce
1 (19 ounce) can plum tomatoes
1 lb medium shrimp, peeled, tail on, deveined (approximately 24)
coarse salt
freshly cracked black pepper, to taste
chopped fresh parsley (optional)
Tabasco sauce, for serving (optional)
1 tablespoon olive oil
1 1/4 cups chicken stock or 1 1/4 cups water
1/2 lemon, juice of
1 1/4 cups couscous, quick cooking
coarse salt
freshly cracked black pepper, to taste

Steps:

Creole Shrimp: Add olive oil to a large skillet or sauté pan over medium high heat. Sauté onions, celery and bell pepper until soft, about 2 to 3 minutes. Add garlic, smoked paprika, cumin, oregano and allspice, Cook for another minute. Add sherry, Worcestershire sauce and tomatoes and bring to a boil, cook for 4 minutes. Add shrimp and cook for another 3 to 4 minutes or until shrimp just turns pink. Sprinkle with parsley. Serve with couscous. Add tabasco to taste, if desired.
Couscous: In medium saucepan, heat oil on medium. Add chicken stock and lemon juice. Bring to a boil. Add couscous and stir. Cover and remove from heat. Let stand for 5 minutes. Remove lid and fluff with fork to prevent sticking. Serves 4.

Nutrition Facts : Calories 498.4, Fat 16.5, SaturatedFat 2.4, Cholesterol 145.5, Sodium 803.3, Carbohydrate 58.1, Fiber 6.1, Sugar 8, Protein 26.4

MOROCCAN SHRIMP OVER COUSCOUS

Moroccan Shrimp over Couscous image

The sweetness of the golden raisins is a nice compliment to the smokey cumin in this dish. This recipe was adapted from one I found in Real Simple magazine. It might be nice to add a little "heat" to this dish too. Some cayenne pepper or a small chili might compliment the fragrance of the cinnamon and sweet raisins. I would have liked to garnish this with cilantro, but used scallions instead!

Provided by Kozmic Blues

Categories Moroccan

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (10 ounce) box couscous (I like Near East brand)
1 tablespoon olive oil
1 large sweet onion, diced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 red bell pepper, diced
3/4 cup golden raisin
1 (28 ounce) can whole tomatoes, drained and chopped
1 lb shrimp, peeled and deveined
2 teaspoons cumin
1 teaspoon cinnamon
cilantro (optional) or scallion, to garnish (optional)

Steps:

Prepare couscous according to package directions.
Rinse shrimp and pat dry.
Season with salt and pepper to tast and set aside.
Heat olive oil in a large skillet over medium heat.
Add onion, salt and pepper.
Cover and cook until onion is soft, about 5-7 minutes.
Add cumin and cinnamon and stir to coat onions.
Next, add bell pepper and raisins and cook for about 4 minutes more.
Add tomatoes, and simmer mixture for another 3 minutes.
Finally, add the shrimp and cook until shrimp are pink and cooked through, about 3-4 more minutes.
Serve with couscous.

Nutrition Facts : Calories 558.4, Fat 6, SaturatedFat 1.1, Cholesterol 220.9, Sodium 496.5, Carbohydrate 91.5, Fiber 8.8, Sugar 24.6, Protein 36.4

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