Pesto Shrimp With Couscous With Parchment Paper Recipes

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CREAMY PESTO SHRIMP



Creamy Pesto Shrimp image

One of our family's favorites, it's also great when made with crab meat instead of the shrimp.

Provided by Loretta Buffa

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 7

1 pound linguine pasta
½ cup butter
2 cups heavy cream
½ teaspoon ground black pepper
1 cup grated Parmesan cheese
⅓ cup pesto
1 pound large shrimp, peeled and deveined

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  • In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
  • Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
  • Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

Nutrition Facts : Calories 646 calories, Carbohydrate 43 g, Cholesterol 210.4 mg, Fat 42.5 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 24.3 g, Sodium 437.2 mg, Sugar 0.2 g

PESTO SHRIMP WITH COUSCOUS WITH PARCHMENT PAPER



Pesto Shrimp With Couscous With Parchment Paper image

Easy, delicious, and attractive. Notice how the 2 pieces of parchment paper are cut into heart shapes. Maybe could be part of a Valentines meal. LOL! I put at least 8 shrimp (the 26-30 count size) in each packet. Just remember that you need to be able to fold down the edges. I usually omit the salt.

Provided by WiGal

Categories     Grains

Time 34m

Yield 2 serving(s)

Number Of Ingredients 10

1/3 cup low sodium chicken broth, HOT
1/2 cup couscous, uncooked
1 teaspoon lemon zest (optional)
1/2 cup red bell pepper, chopped
1/2 cup onion, slivered
4 teaspoons olive oil
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper
8 ounces large shrimp, shelled and deveined
8 teaspoons sun-dried tomato pesto or 8 teaspoons basil pesto

Steps:

  • Preheat oven to 425 degrees.
  • Put couscous into medium sized bowl, pour broth over, cover and let stand for 5 minutes.
  • Fold two 15 inch square pieces of parchment paper in half; cut into heart shapes.
  • Add bell pepper, onion, oil, salt, and black pepper to couscous mixture; mix well.
  • Unfold the parchment paper and place couscous mixture on one side of each sheet next to the fold.
  • Arrange shrimp in a single layer over couscous mixture; top with pesto.
  • Fold and tightly seal the edges with narrow folds.
  • Place packets on a baking sheet with edges (just in case something leaks) and bake 14 minutes.
  • Remove packets from oven and transfer to individual serving plates.
  • Cut open packets and serve.

Nutrition Facts : Calories 401.9, Fat 11.7, SaturatedFat 1.8, Cholesterol 180.9, Sodium 485.4, Carbohydrate 41.5, Fiber 3.5, Sugar 3.3, Protein 31.2

SHRIMP EN PAPILLOTE WITH COUSCOUS



Shrimp en Papillote with Couscous image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 49m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons white wine
1 tablespoon grape seed oil
1 lemon, juiced
1 tablespoon freshly minced parsley leaves
1 tablespoon minced garlic
1 tablespoon freshly minced cilantro leaves
1/4 cup grated Parmesan
1 teaspoon curry powder
1/2 pound Israeli couscous, cooked according to package directions
1 1/4 pounds raw shrimp, peeled, deveined and tails removed (21/25 count)
1 teaspoon powdered ginger
2 tablespoons grapeseed oil
2 lemons, juiced
1 tablespoon minced thyme leaves
1 tablespoon minced parsley leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • In a medium bowl, whisk together the wine, grapeseed oil, lemon juice, parsley, garlic, cilantro, cheese and curry. Add the cooked couscous and toss well.
  • Fold and crease the parchment in half and lay the folded sheets on a flat surface. Open and divide the couscous into center of each paper, leaving 3-inch edge clean and free of couscous. Portion the raw shrimp* over the couscous, making sure that the shrimp is not stacked on top of each other, because this would prevent even cooking. In separate bowl, whisk together the ginger, grapeseed oil, lemon juice, thyme and parsley. Drizzle the sauce over the shrimp.
  • To seal the paper, crimp the edges, in circular motion, folding each flap over half of previous fold until completely sealed. Repeat this process with each papillote. Arrange the packets on a cookie sheet and bake for 14 to 16 minutes. Remove the pan from the oven and allow to rest for 2 to 3 minutes. Once rested, carefully remove the packets from the pan, put on serving plates and "open" the papillote with knife or scissors.

SHRIMP SCAMPI WITH PESTO COUSCOUS



Shrimp Scampi with Pesto Couscous image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 small bunch basil, about 2 cups leaves
2 tablespoons chopped garlic, divided
1/4 cup chopped walnuts
1/4 cup grated Parmesan
1/3 cup canola oil, plus 1 tablespoon
Kosher salt and freshly ground black pepper
2 cups water
1 1/2 cups couscous
1/2 teaspoon red pepper flakes
1/2 cup chicken broth
1 lemon, juiced
1 pound frozen raw shrimp, thawed, shelled, tails left on, and deveined
1 tablespoon chopped parsley leaves

Steps:

  • In the bowl of a food processor pulse together the basil leaves, 1 tablespoon of the garlic, the walnuts, and the Parmesan. With the food processor running, slowly drizzle in 1/3 cup of oil and season with salt and pepper, to taste.
  • In a medium saucepan over medium-high heat, bring 2 cups water and 1/2 teaspoon salt to a boil. Remove from the heat, stir in the couscous, cover, and let it stand for 5 minutes, or while you cook the shrimp. (Reserve 1 cup of the couscous for Round 2 Recipe Couscous Stuffed Tomatoes.) When you are ready to serve, stir half the basil pesto into the couscous. (Reserve the remaining basil pesto for Round 2 Recipe Shrimp Bruschetta.)
  • Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Add the remaining 1 tablespoon of garlic and red pepper flakes and cook for 30 seconds. Add the broth and lemon juice and cook until it bubbles. Add the shrimp, season with salt and pepper, to taste, give it a good stir. Cook until the shrimp turn pink and are cooked through, about 4 minutes. Remove the pan from the heat and stir in the parsley. (Reserve 10 shrimp for Round 2 Recipe Shrimp Bruschetta.) Transfer the couscous to a serving platter. Spoon the shrimp and sauce over the couscous and serve immediately.

Nutrition Facts : Calories 631, Fat 30 grams, SaturatedFat 3 grams, Cholesterol 226 milligrams, Sodium 615 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 38 grams, Sugar 0 grams

PESTO SHRIMP PACKETS



Pesto Shrimp Packets image

Shrimp, pesto, and orange flavors mingle within individualized roasting packets that make serving a breeze.

Provided by Molly Gilbert

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 4

Number Of Ingredients 12

2 cups frozen precooked rice (such as InnovAsian®)
24 pitted green olives, roughly chopped
¾ cup low-sodium chicken broth
1 orange, juiced
3 tablespoons pesto, or to taste
1 teaspoon finely grated orange zest
½ teaspoon kosher salt
¼ teaspoon black pepper
1 pound medium shrimp, peeled and deveined
4 thin slices tomato
2 tablespoons chopped toasted almonds
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
  • Mix rice, green olives, chicken broth, orange juice, pesto, orange zest, salt, and pepper together in a bowl.
  • Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon olive oil over each pile of shrimp; lay 1 tomato slice on top.
  • Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
  • Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
  • Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with almonds and parsley.

Nutrition Facts : Calories 334.7 calories, Carbohydrate 31.1 g, Cholesterol 177.1 mg, Fat 12 g, Fiber 1.7 g, Protein 25.1 g, SaturatedFat 2.3 g, Sodium 1112.9 mg, Sugar 5.7 g

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.

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