Lemon Oregano Shrimp Over Peppered Couscous Recipes

SHRIMP SCAMPI WITH LEMON COUSCOUS

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.

LEMON-BASIL GRILLED SHRIMP & COUSCOUS

Steps:

• Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing., Thread shrimp onto metal or soaked wooden skewers. Grill shrimp, covered, on an oiled rack over medium-high heat until pink, 2-3 minutes on each side., Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.

CREOLE SHRIMP OVER COUSCOUS

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.

BAKED LEMON-PEPPER SHRIMP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place shrimp in a single layer in a glass baking dish. Drizzle with olive oil. Sprinkle with lemon juice, garlic, lemon-pepper, and lemon zest. Top with slices of butter. Sprinkle parsley on top.
• Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, 5 to 10 minutes.

LEMON OREGANO SHRIMP OVER PEPPERED COUSCOUS

Steps:

• In a medium bowl, combine the garlic, oregano, lemon juice, salt, pepper and shrimp. Mix gently and refrigerate for 30 minutes.
• To make the couscous, combine the bell pepper, broth, pepper flakes, salt and olive oil in a small saucepan. Bring to a boil.
• Stir in the couscous, cover and remove from the heat for five minutes.
• Lift the lid and fluff the couscous with a fork. Set aside while cooking the shrimp.
• Remove the shrimp from the marinade. Discard marinade.
• Heat the 2 tablespoons olive oil in a large saute pan until very hot and add the shrimp, making sure not to crowd the pan.
• Cook for about 2 minutes per side, until the shrimp curls and is almost opaque.
• Add the wine, scraping up the brown bits from the pan. Allow the wine to reduce by almost half, for about 2 to 3 minutes.
• Remove from the heat, add the butter and swirl in until it has thickened the sauce. Adjust seasoning with salt and pepper if needed.
• Place a scoop of couscous in shallow bowls and top with shrimp. Drizzle sauce over the top.