Shrimp With Fruited Couscous Recipes

SHRIMP WITH COUSCOUS

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.

20-MINUTE SHRIMP AND COUSCOUS WITH YOGURT-HUMMUS SAUCE

Steps:

• Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
• Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
• Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.
• Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.

MEDITERRANEAN SHRIMP COUSCOUS

Steps:

• In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese.

SHRIMP WITH COUSCOUS

Steps:

• Heat the olive oil in a large skillet over medium high heat.
• Add the onion, garlic, and red pepper, and cook until the onion and red pepper soften.
• Add the chicken broth, salt, pepper, and cumin. Bring to a boil.
• Add the shrimp and simmer until the shrimp are almost cooked, about 2-3 minutes.
• Add the peas and mushrooms and cook for another 1-2 minutes.
• Add the couscous, remove from heat and cover.
• Let stand for 5 minutes, then fluff with a fork and serve.

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.

SHRIMP EN PAPILLOTE WITH COUSCOUS

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 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.

CURRIED COUSCOUS WITH SHRIMP

Steps:

• Heat oil in a large skillet.
• Cook shallot and pine nuts over medium heat for 2-3 minutes or until shallot is tender and pine nuts lightly browned.
• Add shrimp, vegetables, curry powder, and red pepper flakes.
• Cook over medium-high heat for 5 minutes, stirring constantly.
• Stir in salt, pepper, and chicken broth.
• Bring to a gentle boil and stir in couscous.
• Cover, remove from heat and let stand for 5 minutes.
• Fluff with a fork and serve.

SHRIMP WITH ZUCCHINI AND SPICY COUSCOUS

Steps:

• Heat a large straight-sided skillet over medium-high. Swirl in oil. Add onion and 1 teaspoon salt; cook, stirring, 1 minute. Add zucchini; cook until beginning to soften, about 2 minutes. Add salsa, chiles, and 1/4 cup water; bring to a boil. Stir in couscous, then top with shrimp in an even layer. Reduce heat to low, cover, and cook 5 minutes.
• Sprinkle with peas, cover, and cook until shrimp are opaque and couscous has absorbed all of liquid, 1 to 2 minutes more. Serve with sour cream, sliced radishes, and more salsa.

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.

MOROCCAN SHRIMP WITH COUSCOUS

Steps:

• Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes.
• Scrape into a bowl using a rubber spatula. Cover and refrigerate.
• While yogurt stands, combine the paprika, salt, cumin, curry, red pepper, and cinnamon.
• Bring 1 1/2 teaspoons paprika mixture, dried fruit, water, and broth to a boil in a medium saucepan; gradually stir in the couscous.
• Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
• While couscous stands, melt butter in a large nonstick skillet over medium-high heat.
• Sprinkle shrimp with remaining paprika mixture.
• Add shrimp to pan; sauté 5 minutes or until done.
• Spoon 1/2 cup couscous in center of each plate.
• Top each with 1/2 cup shrimp and 1 tablespoon yogurt. Garnish with cilantro sprigs, if desired.