SHRIMP SCAMPI WITH LEMON COUSCOUS
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
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.
SHRIMP WITH COUSCOUS
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
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
CLASSIC SHRIMP SCAMPI
Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.
Provided by Melissa Clark
Categories weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
- Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 5 grams, Sodium 1129 milligrams, Sugar 1 gram, TransFat 0 grams
SCALLOP SCAMPI
Scallop Scampi is a healthy and delicious recipe with lots of taste. Serve with crusty bread and a green salad, if desired. If you like a thicker sauce, you can add a teaspoon of corn starch at the end.
Provided by NIKKICOM
Categories Seafood Shellfish Scallops
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
- Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 43.5 g, Cholesterol 31.2 mg, Fat 9.3 g, Fiber 2.8 g, Protein 21.3 g, SaturatedFat 2.5 g, Sodium 799.4 mg, Sugar 1.3 g
SHRIMP SCAMPI WITH PESTO COUSCOUS
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
COUSCOUS SALAD WITH GRILLED SHRIMP SCAMPI
Make and share this Couscous Salad With Grilled Shrimp Scampi recipe from Food.com.
Provided by SkinnyMinnie
Categories < 60 Mins
Time 33m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, toss half of the garlic with the 2 Tbs of olive oil and the shrimp.
- Preheat the grill or grill pan to medium high.
- Season the shrimp with salt and pepper.
- Grill about 2 min on each side, or until cooked through.
- Set aside.
- In a microwavable dish, stir the couscous with the chicken broth and season to taste with pepper.
- Microwave the couscous on high for 4 minute.
- Fluff with a fork.
- In a small bowl, stir together the lemon juice and lemon zest, the remaining garlic and the parsley.
- Whisk in the remaining 1/4 cup of olive oil and toss with the cucumber.
- Spoon the dressing over the couscous, adjust the seasoning and top with the grilled shrimp.
Nutrition Facts : Calories 598.2, Fat 23.3, SaturatedFat 3.4, Cholesterol 172.8, Sodium 465.9, Carbohydrate 60.7, Fiber 4.1, Sugar 1.9, Protein 34.7
SCAMPI ON COUSCOUS
Make and share this Scampi on Couscous recipe from Food.com.
Provided by Valerie in Florida
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, heat 1/4 cup olive oil. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree. Add a couple of tablespoons of water if needed - you want to end up with a broth. Check for seasoning.
- Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove from heat. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.
- In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning.
- To serve, mound the couscous in the center of a platter and top with the shrimp.
Nutrition Facts : Calories 960.1, Fat 38.9, SaturatedFat 5.6, Cholesterol 345.6, Sodium 811.8, Carbohydrate 90.4, Fiber 8.5, Sugar 7.8, Protein 59.4
More about "scampi on couscous recipes"
SHRIMP SCAMPI ON COUSCOUS | GIADZY
From giadzy.com
Servings 4Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 1 hr
- In a large pot, heat 1/4 cup of the oil over a medium-high flame. When almost smoking, add the onion, carrot, and half of the garlic and saute until the onion is soft, about 5 minutes. Add the tomatoes with their juice, clam juice, wine, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a boil and summer uncovered over medium heat until the liquid reduced and the tomatoes break down, about 10 minutes. Remove from the heat and let cool slightly. Carefully transfer the tomato mixture to the bowl of a food processor and puree until smooth, adding water a couple of table spoons at a time to form a broth consistency. (The tomato broth can be made 1 day ahead. Cool, then cover and refrigerate. Bring the tomato broth to a simmer before continuing.)
- In a medium saucepan, combine 2 cups of the tomato broth, 1 cup of the water, and 1 tablespoon of oil. Bring the mixture to a boil, then stir in the couscous. Remove from the hear. Cover and set aside until the couscous has absorbed the liquid, about 10 minutes. Season the couscous with more salt and pepper to taste. Keep the remaining tomato broth warm.
- In a large skillet, heat the remaining 1/4 cup of oil over medium flame. Add the remaining garlic and saute until fragrant, about 20 seconds. Add the shrimp and saute until the shrimp just begin to turn pink, about 5 minutes (be careful not to overcook the shrimp of they will become tough). Remove from the heat and stir in the lemon juice, parsley, red pepper flakes, and the remaining 1/2 teaspoon of salt.
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